Stuffed BitterGourd / Karela / Kakarakaya Ullikaaram Koora

Recipes Cooked, Photographed and Written by Praveena

PrepTime:5mins  CookTime:10mins   Cuisine:Indian

Stuffed Bittergourd/ Karela/ Kakarakaya is one such dish, many Indians are fond of. I am always used of making my Mom’s recipe which is a No-Onion and No-Garlic recipe. But these days, I started to do with a different recipe (of my own) which is equally liked by my family.

We truly loved this new recipe of mine, that I had to make the same curry again, the same day. 🙂 So just give a try with this simple and quick recipe of Karela / Bitter gourd. Its a Vegan, Gluten free, Less Oil recipe with easily available ingredients. 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My other Curry recipes here⇒ Curry / Koora / Stir Fry

Related Posts:

• Kakarakaya Vepudu / Karela / Bitter-Gourd Stir Fry
• Stuffed Banana Peppers / Gutti Mirapakaya
• Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora

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Ingredients: (for 3 veggies)

• BitterGourd/ Kakarakaya/ Karela – 3 (size as per below pic)
• Salt – as per taste
• Red Chilli Powder / Kaaram – 
• Turmeric Powder / Pasupu – 
• Onions – 2 (small size)
• Garlic Cloves – 3 (optional)
• Fresh Grated Coconut / Dessicated Coconut – 2 teaspoons
• Cooking Oil – 2 tablespoons
• Chopped Coriander – 1 tablespoon

Special Ingredients:

• Chickpea Flour / Besan
• Fresh Grated Coconut / Desiccated Coconut

Step wise pics Procedure:

• Wash the bitter gourd/ karela/ kakarakaya and cut the edges on both sides as shown below.

  

• Cut each bitter gourd/ karela into half and then slit open on one side by giving a cut across. See pic below for reference. Set aside.
• For the stuffing peel and then chop the onions finely.
• Take the onion pieces and garlic cloves (optional ingredient) into a mixie / spice blender, grind them into a coarse paste.
• Transfer the onion paste to a small bowl.
• Add the chickpea flour/besan, red chilli powder, salt and turmeric powder to the same bowl.
• Mix everything thoroughly and using a teaspoon, insert this stuffing into each karela/ bitter gourd through the slit we made at one end. Put aside. 
• Put a small pan on stove top under medium flame, pour the oil and let it heat.

  

• Gently place the stuffed karela / bitter gourd/ kakarakaya onto the pan and close it with lid.
• After 3-4 mins turn the karela/ bittergourd to the other side and close the pan with lid.
• Let it fry for more 3-4 mins, open the lid and check if each one has softened. If not, let them get fried for more time.

  

• Once, all of them have softened just sprinkle the desiccated coconut and chopped coriander onto them.
• Gently, turn the karela/ bitter gourd such that each one has a coat of coconut and coriander as well. Just like pic below.
• Let the flame be on for 1 more min, then switch off! Done!!

Tips:

• As, I selected tender bitter gourd / karela, the cooking time is very less.
• Adjust the salt and spice as per your taste.
• After adding grated coconut/ dessicated coconut be careful not to burn them, as they can be easily burnt.
• This curry can be stored in refrigerator and used up to a week.
• Stays good up to 3-4 days at room temperature.

Result:

• The taste of this stuffed curry is truly delicious. 
• The bitterness from the bitter gourd is not at all felt. Might be because of the onion & coconut we used.
• We had it as a side along with steamed white rice. Even my kids adored this recipe.

  

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