Who said Karela / Bitter Gourd is not tasty. Well it is bitter we agree, but this stuffed Karela with typical Gujarati cuisine influences will make sure that we change the bad name that Bitter gourd has 🙂
Karela is called as Kadavi Lobhi in Gujarati, Pavakkai in Tamil, Hagalkai in Kannada, Kakkarakaya in Telugu or Pavaykka in Malayalam.
This stuffed Karela recipe involves simple ingredients – paste involving key ingredients: gram flour, dhania-jeera powder and turmeric powder.
This can be a super evening snack option or can into office or school lunchboxes.
Find step-by-step recipe below for Gujarati style Stuffed Karela. Let us know how it turned out.
Gujarati Style Stuffed Karela Recipe
- 250 grams Bittergourd
- 2 tablespoon gram flour
- 1 tablespoon dhania-jeera powder Coriander Cumin Powder
- 1 teaspoon turmeric powder
- 2 tablespoon oil
- 1 pinch Salt sugar and lime juice to taste.
How to make:
- Make slits halfway length wise through each of the bittergourd.
- Sprinkle liberally with salt along these slits.
- Set aside for 4 hours .
- after that squeeze out all the water.
- wash in water about 3 or 4 times.
- Now mix the rest of the ingredients and fill into the slits. Tie each bittergourds with threads to prevent the filling from falling out.
- Heat 4 tbsp of oil in a deep pan and fry the bittergourds gently for 5 minutes.
- Cover the pan and cook on low flame until the bittergourds are cooked.
- Serve hot as an evening snack with ketchup or with Mint Chutney