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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bitter Gourd, Gram Flour

Cuisine : Indian

Course : Main Course Vegetarian

Swadisht Karele

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Swadisht Karele checkout Shukto, Bharwan Karela, Karele Ka Salan, Karela Aur Aam Papad Ki Subzi . You can also find more Main Course Vegetarian recipes like Miloni Matar Mushroom, Paneer Moilee, Shalgam Aur Matar Ki Subzi, Moong Beans.

Swadisht Karele Recipe Card

Swadisht Karele

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Swadisht Karele Recipe

  • Bitter Gourd 8 medium

  • Gram Flour

  • 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.