II   Stuffed Karela (Bitter Gourd)  II


  • 8 medium Bitter gourds (Karele)
  • salt to taste
  • 40gms Tamarind
  • 2tsp Dry mango powder (amchur)
  • 2 green chilies (finely chopped)
  • 1tsp. sugar
  • 1 small & 2 large Onions
  • 1/2 cup ghee


  • 4tbsp. Coriander seeds
  • 2 tbsp aniseeds (sanuf)
  • 1tbsp white cumin seeds
  • 1tbsp fenugreek seeds (methidana)
  • 1tsp. turmeric powder

Preperation :

  • Scrape the skin from the gourds and slit each one lengthways through the middle.
  • Rub plenty of salt all over and inside the gourds and leave overnight.
  • Wash the gourds under cold running water then boil with tamarind in water to cover for 10-15 minutes. Rinse under cold running water.
  • Scoop some of the out of each gourd.
  • Roast the first four spices together and ground to powder. Add turmeric, dry mango powder, chili, sugar and gourd pulp and mix well.
  • Divide the mixture into eight pieces and fill each gourd with a piece.
  • Tie gourds securely together with thread to stop stuffing escaping.
  • Heat the ghee in a frying pan and fry the gourds until light brown, turning them carefully. Drain and transfer to plate to keep hot.
  • Slice the large onion lengthways and fry in the ghee left in the pan until just changing color.
  • Return the gourds to the pan and cook over a low heat for 10 minutes, turning frequently.
  • Serve surrounded by the onions.