Baked Karela Gratin

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 3 medium bitter gourds, cleaned, debittered and seeds removed
  • 2 tomatoes ripe, grated coarsely
  • 1 potato, boiled, peeled mashed
  • 1 onion, finely chopped
  • 1 tsp - ginger, grated
  • 1 tsp - garlic, grated
  • 1 tbsp - coriander, finely chopped
  • 1 tbsp - coconut, scraped finely
  • 1/2 cup paneer
  • 1 tsp - chilli powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - amchoor (dried mango) powder
  • 1 tsp - dhania (coriander seed) powder
  • 1/2 tsp - garam masala powder
  • salt to taste
  • 1 tsp - sugar, powdered
  • 1 tbsp - oil

How to Make Baked Karela Gratin

  • Make a slit lengthwise in each bitter gourd.
  • Boil bitter gourds in water till tender but not mushy.
  • Remove, drain and press out all water carefully.
  • Wash in cold water and press out water again.
  • Wipe by patting dry if required. Keep aside.
  • Mix all ingredients except coriander, oil, onion and tomato.
  • Keep aside half this mixture, stuff gourds with remaining half.
  • Tie securely with string so as slit does not open.
  • Now heat oil in a shallow frying pan.
  • Place stuffed gourds in it, and saute on all sides, for 2 minutes.
  • Cool a little and untie string. Carefully place in a shallow dish side by side.
  • Sprinkle chopped onion and tomato all over gourds.
  • Cover on top with remaining paneer mixture.
  • Bake in hot oven at 250C for 8-10 minutes, or till tomatoes and onions are soft.
  • Serve hot with khakras, puris, etc.