Stuffed Karela

Bitter gourd stuffed with fresh Indian spices. A delicacy that will make even kids fall in love with karela. This is a Sanjeev Kapoor exclusive recipe.

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Stuffed Karela

Main Ingredients Mini bitter gourds (karela), Salt
Cuisine Indian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg


  • 8 mini bitter gourds (karela)
  • Salt to taste
  • 3 tablespoons oil
  • 1 medium onion, finely chopped
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 cup scraped fresh coconut 
  • 1/4 cup peanuts, roasted and crushed
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon dried mango powder
  • 1/2 tablespoon chopped Fresh coriander leaves 


  1. Slit the bitter gourds on one side without cutting through and scoop out all the seeds and keep them on a plate. Sprinkle salt over them and mix well.
  2. Heat 1 tablespoon oil in a non-stick pan, add onion and saute till translucent. Add turmeric powder, red chilli powder and coriander powder, mix well and saute for 1 minute.
  3. Add coconut, peanuts, fennel seeds, dried mango powder, salt and coriander leaves, mix well and saute for 2-3 minutes. Set aside to cool down to room temperature.
  4. Stuff this mixture into the bitter gourds.
  5. Heat 2 tablespoons oil in a non-stick pan, place the stuffed bitter gourds in it and shallow-fry for 2-3 minutes. Cover and cook till the gourds are well done.
  6. Arrange them on a serving platter, garnish with coriander leaves and serve hot.