Website of the Year India 2015

Baked Karela Gratin Recipe

Baked Karela Gratin is a popular Indian Side Dish
Author :
On :
Wednesday, 24 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more