From Bitter To Better: 7 Steps To Stuffed Karela Magic

Step 1:

Peel the karela, slit them lengthwise, and scoop out the seeds. Apply salt inside and out, and let them sit for 20–30 minutes to reduce bitterness. Then rinse and pat dry.

Step 2:

Heat 1 tbsp oil in a pan. Add fennel seeds and chopped onion. Sauté until golden.

Step 3:

Mix in coriander, cumin, turmeric, red chili powder, amchur, and salt. Cook until fragrant and well-blended.

Step 4:

Once the filling cools slightly, stuff each karela tightly with the masala mixture.

Step 5:

You can use thread to tie the karelas so the filling doesn’t fall out while cooking.

Step 6:

Heat the remaining oil in a pan. Place stuffed karelas gently and cook on low heat, turning occasionally until they are browned and cooked through (15–20 mins).

Step 7:

Remove the threads (if used) and serve hot with roti, dal, or rice.