Stuffed Karela Punjabi Style Recipe


Main Ingredient


 Karela10 Small
 Onions3 Medium, finely chopped
 Garlic cloves6 Large
 Tomato pulp1 Cup (16 tbs) (thick fresh)
 Sugar1 1⁄2 Tablespoon
 Cumin seeds1 Tablespoon, broiled and ground
 Coriander seeds1 Tablespoon, broiled and ground
 Garam masala powder1 1⁄2 Tablespoon
 Chopped coriander leaves1⁄2 Cup (8 tbs) (fresh)
 Sour limes2 , juiced
 Salt To Taste
 Mustard oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2149.3 mg89.6%

Total Carbohydrates 186 g62%

Dietary Fiber 64.4 g257.6%

Sugars 55.7 g

Protein 36 g71.6%

Vitamin A 184.4% Vitamin C 2217.6%

Calcium 101.3% Iron 117.8%

*Based on a 2000 Calorie diet


Wash the karelas and scrape the rough outer skin. Then slit it on one side from top to bottom and remove the seeds and the soft material within. Soak in salted water for 2 hours. Meanwhile, make the stuffing.
Take 2 tablespoons of mustard oil and place in a vessel over medium heat. When hot, add the onions and garlic, lower flame and cook till soft. Add the sugar, cumin, coriander, garam masala powders and the coriander leaves and cook over a low fire to a thick paste. Add a little salt.
Squeeze the karelas of their water content, and with a teaspoon, fill in the paste and tie them with a thin string.
Place the oil in a karahi and heat over a medium flame. When hot, deep fry the karelas till golden brown and crisp.