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Karela Shak/Curry (Bitter Gourd)

Karela Shak/Curry (Bitter Gourd)- stuffed with Gram flour, Poha, Jaggery and flavoured with aromatic spices!


6-7 Karela/Bitter Gourd

3/4 cup Gram flour

1/2 cup Poha (soak in water for 5 mins and drain)

3/4 cup Jaggery cut in small pieces

1 cup fresh tomatoes chopped

1/2 cup strained tomatoes

coriander chopped finely

garlic and green chili chopped add as per your taste

1-2 tsp salt for stuffing and extra salt for boiling the kerala in water

2 tsp chili powder

3 tsp coriander powder

2 tsp amchur

3 tsp mustard seeds

2-3 tbsp oil for stuffing

2 tbsp oil for cooking


  1. Peel and cut kerala into approx 2 inches long pieces. Boil water in a pan and add the kerala and 1-2 tsp salt and allow them to cook. Once cooked strain all the water out and leave on the side to cool.

  2. Mix together for the stuffing: gram flour, soaked poha, jaggery, chopped coriander, salt, chili powder, coriander powder, amchur and oil. Mix until you get a paste type consistency adding extra oil if required.

  3. Take each kerala piece and stuff with the mixture. Keep aside.

  4. Place oil in a pan, once heated add the mustard seeds, garlic and green chili and sizzle for a couple of minutes, add chopped tomatoes and cook for further 6-8 minutes then add the strained tomatoes. Slowly add the stuffed karela and simmer on low heat for further 15 -20 minutes.

Serve hot with chapati, rice or quinoa.

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