Stuffed Bitter Melon
30 minutes
1122 reads
About Stuffed Bitter Melon
Bitter melon, also known as bitter gourd or karela in India, is a distinctive vegetable-fruit celebrated for both its culinary and medicinal benefits. This unique ingredient is a powerhouse of vitamin C, essential for boosting immunity and overall wellness.
Beyond its impressive nutritional profile, bitter gourd is prized for its potent antiviral properties, making it a valued addition to any meal. Its natural bitterness not only stimulates the immune system but also aids in digestion, making this stuffed bitter melon recipe a wholesome choice for brunch or lunch.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
- 2 Bitter Gourd karela, medium sized
- 1/2 cup Flour roasted
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder
- 1 tsp Coriander roasted, roasted corriender
- 1 tsp Five Spices Masala
- 1/2 tsp Mango Powder dried, dry
- 2 tbsp Mustard Oil
- 1.5 tsp Salt or as per taste
Instructions
- Cut and take out the seeds. Par boil karela with a pinch of salt.
- Make the fillings: Take a frying pan add 1 tbsp mustard oil, roasted gram flour, chilly powder, turmeric powder, five spices masala, corriender powder , mango powder and salt. Mix well and saute.
- Stuffed bitter gourd with fillings tie with a thread. Fillings should not come out. Shallow fry both sides closing a lid.
- Now it is ready to serve. Diagonally cut and see texture.
Recipe Notes
This recipe can be fit easily into a diabetes meal plan.
Additional Tips
- To reduce the bitterness of the melon without losing its character, sprinkle salt inside the hollowed-out gourds and let them rest for 20 minutes before rinsing thoroughly; this helps mellow the flavor while keeping the texture intact.
- If you prefer a crispier exterior, lightly dust the stuffed bitter melon with chickpea flour before shallow frying, which adds a nutty crunch and enhances the savory notes.
- For a tangier and more complex flavor, mix a teaspoon of tamarind pulp into the stuffing along with the dry mango powder; this brings out a subtle sourness that beautifully balances the bitterness.
- The stuffed gourds can be made ahead and stored in the refrigerator for up to two days; simply reheat them in a covered pan with a splash of water to restore moisture before serving for brunch or lunch.
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Recipe Nutrition
Calories: 240kcalCarbohydrates: 25gProtein: 3gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1710mgFiber: 2gSugar: 1g
Geeta Biswas
Articles: 919
3 Comments
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This looks so good! Appreciate the share.
This looks divine! Can’t wait to make it.
What a delicious recipe! Thanks for posting.