How to make Swadisht Karele Recipe - Stuffed bitter gourd must try.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bitter gourd (karela) ( करेला ) ,

Cuisine : Fusion

Course : Main Course_Veg

Swadisht Karele

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Swadisht Karele checkout Shukto , Karele Ka Salan . You can also find more Main Course_Veg recipes like Lotus Seed Curry, Vegetable Jhalfraizee, Red Pumpkin Shahi Paneer, Chana Dal Subzi. Or try out these recipes from Fusion Cuisine like Spiced Zucchini and Mushroom Skewers, Bahurangi Puri, Orange Black Sesame Muffins, Chilli Cheese Chakri.

Swadisht Karele Recipe Card

Swadisht Karele

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Swadisht Karele

  • Bitter gourd (karela) 8 medium

  • Salt to taste

  • Oil 1 tablespoon

  • Onion 1 medium

  • Ginger 3/4 inch piece

  • Garlic 6-8 cloves

  • Coriander powder 1 teaspoon

  • Red chilli powder (deghi mirch) 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tamarind pulp 2 teaspoons

  • Stuffing

  • Gram flour (besan) 1 cup

  • Onion 1 medium

  • Fresh coriander leaves a few sprigs

  • Salt to taste

  • Red chilli powder (deghi mirch) 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Carom seeds (ajwain) 1 teaspoon


Step 1

Scrape, wash and make a slit on one side of the bittergourds and deseed. Rub salt over and inside and leave aside for an hour. Wash under running water. Keep aside. Peel, wash and finely chop two onions.

Step 2

Peel, wash and grind ginger and garlic to a fine paste. Clean, wash and chop coriander leaves. To prepare the stuffing, dry roast gram flour in a nonstick pan and sauté on low heat till it emits a nice aroma.

Step 3

Remove from heat, transfer into a plate and allow to cool. Add one chopped onion, fresh coriander leaves, salt, red chilli powder, garam masala powder and carom seeds and mix well.

Step 4

Stuff this masala mixture into each bittergourd and keep aside. Heat oil in pan, add the remaining chopped onion and sauté till light golden brown. Add ginger-garlic paste and sauté for two minutes.

Step 5

Add coriander powder, red chilli powder, cumin powder, turmeric powder and mix well. Sauté the masala till it emits a nice aroma. Add the stuffed bittergourds, half a cup of water and salt.

Step 6

Cover and cook on high heat for three to four minutes. Reduce heat and cook for ten to twelve minutes, stirring gently at regular intervals. Add tamarind juice and mix well.

Step 7

Cover once again and let it cook for another ten to fifteen minutes till the bittergourds are properly cooked. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.