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Stuffed BitterGourd / Karela / Kakarakaya Ullikaaram Koora

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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

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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.

    Karela/ BitterGourd/ Kakarakaya washed and edges cut
  • 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.

    Stuffed Karela chunks in the pan for frying
  • 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.

    After pan frying, desiccated coconut and chopped coriander sprinkled upon
  • 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.

    Stuffed Karela/ Bitter gourd/ Kakarakaya curry taken into a serving plate

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