By Aditi Saraswat
May 26, 2026
Stuffed karela feels just so suited during Indian summers when lighter, sharper flavours. Filled with a spicy onion masala and slow-cooked until it turns a bit caramelised, this dish perfectly balances the bitterness and pairs perfectly with dal, roti and everyday simple lunches.
Ingredients 6 small karelas (bitter gourds) 3 onions, finely sliced 2 tbsp mustard oil 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp amchur powder 1 tsp saunf powder 1 tbsp besan Salt to taste Kitchen thread or toothpicks for tying
Peel the karelas lightly and slit them from between carefully without separating the halves. Remove the seeds, rub it generously with salt and keep it for rest.
After some time, rinse the karelas thoroughly and squeeze them lightly to remove the excess water and bitterness.
In a pan, heat mustard oil and add cumin and fennel seeds to it, let them splutter, and then add onions to it and let it turn golden. Now, add spices and besan to make a rich, tangy stuffing mixture.
Now, stuff the prepared onion masala inside each karela and tie gently using a thread so that the filling remains packed in it.
In a flat pan, arrange the stuffed karelas and cook them slowly on low heat from all sides until they become crisp.
Cook until the karelas turn soft and tender, and smoky around the edges and serve with dal roti, or even parathas for a satisfying meal.