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Vegetable Stuffed Karela

Chef.Foodie's picture
  Bitter gourd 340 Gram (4 Medium Sized)
  Tamarind 1 Teaspoon (Leveled) (A Little)
  Potatoes 225 Gram
  Cauliflower 115 Gram
  Onions 115 Gram
  Turmeric 1 Teaspoon
  Coriander powder 5 Gram
  Chili powder 1 Teaspoon
  Garam masala 1 Teaspoon
  Lime 1
  Egg 1
  Salt To Taste
  Fat 50 Gram

1. Slit gourds from oen side. Remove seeds and pulp carefully without breaking the gourds.
2. Rub inside and out with salt and let them stand for 5 to 6 hours.
3. Wash well under running water.
4. Boil the gourds in salted water to which has been added the tamarind pulp.
5. Cook till half done. Remove, drain and dry completely.
6. Heat part of the fat. Add finely sliced onions. Fry till golden brown.
7. Add the spices. Fry.
8. Add boiled mashed potatoes and boiled cauliflower and salt.
9. Add lime juice. Keep frying till well browned.
10. Stuff gourd. Tie with a thread.
11. Heat remaining fat.
12. Dip prepared gourd in beaten egg. Fry till light brown.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 229 Calories from Fat 133

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 63.5 mg21.2%

Sodium 182.2 mg7.6%

Total Carbohydrates 22 g7.3%

Dietary Fiber 6.3 g25.1%

Sugars 3.1 g

Protein 5 g10.3%

Vitamin A 17.3% Vitamin C 169%

Calcium 7.5% Iron 12.1%

*Based on a 2000 Calorie diet

Vegetable Stuffed Karela Recipe