Fried Stuffed Bitter Gourd (Masala Karela)
This traditional Parsi-Gujarati dish transforms the humble bitter gourd into a savory delicacy by stuffing it with a robust, tangy spice paste. The natural bitterness of the vegetable is balanced by a rich masala blend featuring ground tamarind, aromatic spices, and fresh aromatics, which is then fried in ghee until tender and golden brown. The result is a complex interplay of textures and flavors, offering a perfect savory accompaniment to a simple meal of dal and rice.
Ingredients
- 6 medium Bitter gourds (Karela) (Choose firm, green gourds.)
- 1 tablespoon Salt (For salting the gourds to remove bitterness.)
- 4 tablespoons Ghee (For frying. Can substitute with oil.)
- 1 tablespoon Tamarind pulp (Pitted. To be ground into the paste.)
- 4 whole Dried red chilies (Adjust to taste.)
- 1 tablespoon Coriander seeds (Part of the masala blend.)
- 1 teaspoon Cumin seeds (Part of the masala blend.)
- 6 cloves Garlic cloves (Peeled.)
- 1 inch piece Ginger (Peeled.)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (For the masala paste (adjust to taste).)
- 1 spool Cotton thread (For tying the gourds (non-edible tool).)
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Instructions
- 1Wash the bitter gourds and scrape off the rough skin lightly. Slit them lengthwise on one side, keeping the ends intact. Scoop out the hard seeds from the center. Rub the gourds generously with salt inside and out. Let them sit for at least 30 minutes to draw out the bitter juices. After resting, squeeze them firmly to remove the bitter water, rinse with fresh water, and pat dry.
- 2While the gourds are resting, prepare the stuffing. Combine the tamarind pulp, dried red chilies, coriander seeds, cumin seeds, garlic, ginger, turmeric powder, and salt in a mortar and pestle or grinder. Grind everything into a very fine, thick paste. Do not add excess water; the paste should be thick enough to stuff.
- 3Stuff the prepared masala paste generously into the slit of each bitter gourd. Close the slit and wrap clean cotton thread around each gourd to secure the filling inside during frying.
- 4Heat the ghee in a frying pan over medium heat. Place the stuffed gourds in the pan. Fry slowly, turning them occasionally, until they are evenly browned on all sides and tender when pierced with a knife. The skin should be reddish-brown and cooked through.
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