Karela or bitter gourd is my favourite vegetable and during the summer months, my husband makes it a point to grow some in our backyard. When he harvests many at a time, I stuff them so that they are appealing and tasty to eat. Filling can be either prawns, ground meat, paneer, potatoes or a mixture of vegetables.
I have used chicken mince which was flavoured with spices. The bitter gourds were parboiled in salted water and then stuffed. Once filled, they were sprinkled with oil and baked. The combination of the filling with the vegetable was a pleasure to eat overpowering the bitterness which was delectable.
When selecting karela or bitter gourds, choose ones that are firm, light green with no spots or bruises. Younger variety are darker in colour and more bitter. In North America, the Chinese variety is readily available which is long, light green with a pebbled texture. The Indian type is shorter, dark green with a spiky exterior. For more information, please refer to Baked Karela Crisp and Karela Masala.
I have used chicken mince which was flavoured with spices. The bitter gourds were parboiled in salted water and then stuffed. Once filled, they were sprinkled with oil and baked. The combination of the filling with the vegetable was a pleasure to eat overpowering the bitterness which was delectable.
When selecting karela or bitter gourds, choose ones that are firm, light green with no spots or bruises. Younger variety are darker in colour and more bitter. In North America, the Chinese variety is readily available which is long, light green with a pebbled texture. The Indian type is shorter, dark green with a spiky exterior. For more information, please refer to Baked Karela Crisp and Karela Masala.
Baked Stuffed Karela (Bitter Gourd or Bitter Melon)
(Serves 8)
Ingredients:
700 grams karela (bitter gourd)
vegetable or olive oil (for spraying)
salt
Filling
Ingredients:
1/2 kg ground chicken mince (or as desired)
1 large onion (chopped)
2 long green chillies (finely chopped)
1 tomato (chopped)
1 1/2 tablespoons vinegar
1 tablespoon breadcrumbs
1/4 cup grated parmesan cheese (optional)
a pinch of sugar
half a bouillon cube
2 tablespoons oil
few coriander leaves (chopped for garnishing)
salt
Grind to a paste (with very little water)
1 cup coriander leaves
4 dried red Kashmiri chillies
10 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
4 large cloves of garlic
1/2" piece of ginger
Method:
Heat oil in a pan and sauté the onion till translucent. Add the green chillies and tomato. When tomato is soft, stir in the ground mince and cook till it changes colour. Mix in the spice paste, vinegar, bouillon cube and combine well. Cover and let mince cook on low heat till all the liquid is absorbed. Check for seasoning, add sugar and salt.
Sprinkle breadcrumbs at the end to soak up any moisture. Garnish with parmesan cheese and coriander leaves.
Wash bitter gourds, trim and discard the ends. Slit lengthwise along the centre on one side of each bitter gourd. Remove the seeds and white pith.
Bring a pot of water to a boil. Add salt and parboil bitter gourds. Drain off the water and once they are cool to handle, fill each with the chicken mixture. Place in a baking dish.
Preheat oven to 400 F or 200 C.
Spray bitter gourd with oil and bake for 20 to 30 minutes till they are tender.
Serve warm as a side dish to complement the main meal.
(Serves 8)
Ingredients:
700 grams karela (bitter gourd)
vegetable or olive oil (for spraying)
salt
Filling
Ingredients:
1/2 kg ground chicken mince (or as desired)
1 large onion (chopped)
2 long green chillies (finely chopped)
1 tomato (chopped)
1 1/2 tablespoons vinegar
1 tablespoon breadcrumbs
1/4 cup grated parmesan cheese (optional)
a pinch of sugar
half a bouillon cube
2 tablespoons oil
few coriander leaves (chopped for garnishing)
salt
Grind to a paste (with very little water)
1 cup coriander leaves
4 dried red Kashmiri chillies
10 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
4 large cloves of garlic
1/2" piece of ginger
Method:
Heat oil in a pan and sauté the onion till translucent. Add the green chillies and tomato. When tomato is soft, stir in the ground mince and cook till it changes colour. Mix in the spice paste, vinegar, bouillon cube and combine well. Cover and let mince cook on low heat till all the liquid is absorbed. Check for seasoning, add sugar and salt.
Sprinkle breadcrumbs at the end to soak up any moisture. Garnish with parmesan cheese and coriander leaves.
Wash bitter gourds, trim and discard the ends. Slit lengthwise along the centre on one side of each bitter gourd. Remove the seeds and white pith.
Bring a pot of water to a boil. Add salt and parboil bitter gourds. Drain off the water and once they are cool to handle, fill each with the chicken mixture. Place in a baking dish.
Preheat oven to 400 F or 200 C.
Spray bitter gourd with oil and bake for 20 to 30 minutes till they are tender.
Serve warm as a side dish to complement the main meal.
