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Delicious Stuffed Karela Recipe

Delicious Stuffed Karela Recipe

Delicious Stuffed Karela Recipe

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine Pakistani
Servings 5


  • tbsp Fennel Seeds
  • tbsp Cumin Seeds
  • tbsp Coriander Seeds
  • 8 Red Chilli Buttons
  • ½ tsp Black Mustard Seeds
  • ½ tsp Kalonji (Nigella Seeds)
  • 2 pinches Salt
  • 2 tbsp Mustard Oil
  • ¼ tsp Turmeric Powder
  • Salt To Taste
  • 3 tbsp Mustard Oil
  • 2 Onion
  • ½ cup Raw Mango (Substitute: Raw Mango Powder)
  • tbsp Crushed Ginger Garlic
  • 2 tbsp Fresh coriander
  • 3 Green Chilies
  • Salt To Taste
  • ½ tsp Turmeric Powder
  • 3 tbsp Grounded Masala
  • ½ cup Mustard Oil


  • In a frying pan add cumin seeds, coriander seeds, fennel seeds, red chili buttons, nigella seeds, black mustard seeds and dry roast until fragrant. Take out in a bowl and let it cool.
  • In a spice mixer add roasted spices and grind well. Set aside and reserve for later use.
  • Peel and deseeded bitter gourds (Karela).
  • Place the peels in a bowl, add salt and mix well.
  • In a small frying pan heat mustard oil, squeeze bitter gourd peels to remove the excess water and add in frying pan. Fry until turns brown and set aside.
  • Place the bitter gourds in a bowl containing sieve, sprinkle salt and rub them. Leave it for 30 minutes.
  • In a wok add mustard oil, onion, fry until translucent. Add raw mango and mix well.
  • Add ginger garlic and mix well.
  • Add green chilies, fresh coriander and mix well.
  • Add red chilli powder, salt, turmeric powder and mix well.
  • Add 2-3 tbs of grounded spice mix and mix well.
  • Add fried bitter gourd peels, mix well and set aside.
  • Wash bitter gourd with water, squeeze out excess water and pat dry.
  • Stuff prepared stuffing in bitter gourds and tied them with kitchen thread, set aside.
  • In a wok heat mustard oil, add stuffed bitter gourds, cover and cook on low flame for 6-8 minutes. Remove the lid and turns the side of bitter gourds.
  • Sprinkle left over grounded masala over the bitter gourds, cover and cook again on low flame for 6-8 minutes
  • Open the lid and cook for 2-3 minutes on high flame or until fully tender
  • Serve stuffed karela with salad and chapati.

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