Stuffed Bitter Gourd with Pumpkin: A Delicious & Healthy Recipe
35 minutes
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About Stuffed Bitter Gourd with Pumpkin: A Delicious & Healthy Recipe
Conquer the bitterness and unlock the health benefits of bitter gourd (karela) with this surprisingly delicious stuffed recipe! We'll fill tender bitter gourd halves with a savory pumpkin mixture, transforming this often-avoided vegetable into a family favorite.This recipe is perfect for those seeking healthier, plant-based options. Bitter gourd boasts antiviral properties and is beneficial for managing diabetes. The pumpkin filling adds sweetness and creaminess, creating a harmonious balance of flavors.Even the pickiest eaters will be impressed by this unique and flavorful dish. Serve it alongside rice, roti, or your favorite side for a complete and satisfying meal.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Bitter Gourd
- 2 Bitter Gourd karela
- 1/2 tsp Salt for boiling water
For the Pumpkin Filling
- 250 gm Pumpkin peeled and grated
- 1 tbsp Gram Flour besan
- 1 tsp Chili Powder red
- 2 tsp Coriander Powder roasted
- 1 tsp Cumin Powder roasted
- 2 tsp Mango Pulp raw
- 1-2 tsp Salt to taste
- 2 tbsp Oil for shallow frying
- 1/2 tsp Turmeric Powder for color, optional
Instructions
Prepare the Bitter Gourd
- Boil the bitter gourds for about 5-7 minutes until slightly tender. Cut them lengthwise and carefully scoop out the seeds and pulp. Set aside.
Prepare the Pumpkin Filling
- Heat 1 tbsp oil in a pan over medium heat. Add gram flour and sauté for about 30 seconds until lightly browned.
- Add the grated pumpkin, red chili powder, roasted coriander powder, roasted cumin powder, turmeric powder (if using), and salt. Stir well to combine.
- Add the raw mango pulp and cook until the mixture is mostly dry and thickens to a paste-like consistency, stirring frequently to prevent burning. Remove from heat and let it cool.
Stuff and Cook the Bitter Gourd
- Once cooled, gently fill each bitter gourd half with the pumpkin mixture. Secure the filling using toothpicks or kitchen twine to prevent spillage.
- Heat the remaining 1 tbsp of oil in a pan over medium heat. Carefully place the stuffed bitter gourds in the pan and shallow fry until golden brown on all sides, approximately 5-7 minutes, turning occasionally. This ensures even cooking and a crispy exterior. Serve hot with rice, roti, or chapati.
Recipe Notes
Expert Tips for Perfect Stuffed Bitter Gourd
- For less bitterness, soak the bitter gourds in salted water for about 30 minutes before boiling.
- Adjust the amount of chili powder to your preferred spice level.
- Don't overcook the pumpkin filling; it should be slightly moist but not mushy.
- If you don't have raw mango pulp, you can substitute with a little lemon juice or tamarind paste for a similar tangy flavor.
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Recipe Nutrition
Calories: 86kcalCarbohydrates: 18gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 1193mgPotassium: 890mgFiber: 6gSugar: 5gVitamin A: 11659IUVitamin C: 117mgCalcium: 80mgIron: 4mg
Geeta Biswas
Articles: 919
3 Comments
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So delicious! Excited to make it.
Looks so appetizing! Thank you for posting.
Looks so incredible! Thank you for sharing.