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Stuffed BitterGourd / Karela / Kakarakaya Ullikaaram Koora

Recipes Cooked, Photographed and Written by Praveena

Prep Time:5mins  Cooking Time: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/ Bittergourd. Its a Vegan, Glutenfree, LessOil recipe with easily available ingredients. 

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

You might see 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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Stuffed Karela/ Bittergourd/ Kakarakaya curry taken into a serving plate

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 / Dessicated Coconut

Procedure:

  • Wash the bittergourd/ karela/ kakarakaya and cut the edges on both sides as shown below.
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    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/ bittergourd through the slit we made at one end. Put aside. 
    41667628054_fb1115abd3_o
    Stuffed Karela chunks in the pan for frying
  • Put a small pan on stovetop under medium flame, pour the oil and let it heat.
  • Gently place the stuffed karela/ bittergourd/ 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 dessicated coconut and chopped coriander onto them.
  • Gently, turn the karela/ bittergourd 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!!
    40582902140_05fcb82dfb_o
    After pan frying, dessicated coconut and chopped coriander sprinkled upon

Tips:

  • As, I selected tender bittergourd/ 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 upto a week.
  • Stays good upto 3-4 days at room temperature.

Result:

  • The taste of this stuffed curry is truly delicious. 
  • The bitterness from the bittergourd 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.
    41667377264_2021cd571e_o
    Stuffed Karela/ Bittergourd/ Kakarakaya curry taken into a serving plate

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