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Sizzling Stuffed Karelas Recipe

Sizzling Stuffed Karelas is a popular Indian Side Dish
Author :
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 7 - 8-karelas, medium sized
  • 1 - medium sized Onion
  • 1 tbsp- besan
  • 1/2 cup-roasted Peanuts
  • 1 tsp- Lemon juice
  • 1/2 tsp-sugar
  • 1/2 tsp- Turmeric powder
  • 1/2 tsp-dhania powder
  • salt
  • oil for frying
  • coriander/cilantro for garnish.
  • For paste:
  • 2 -3 Cloves - Garlic
  • 1 small piece - Ginger
  • 3- 4 - jalapenos (green chillies)
  • How to Make Sizzling Stuffed Karelas:

    1. Peel the karelas.
    2. Cut the karelas from middle and remove the inner filling (seeds etc).
    3. Sprinkle about 2 tsp salt on them and let it soak for couple of hours (1-2 hours) in a plate.
    4. Chop the onions.
    5. Grind the roasted peanuts in a dry grinder.
    6. Put a pan on the gas and pour about 1 tbsp of oil in it.
    7. Saute the onions till light brown.
    8. Add besan and peanut powder in at same time. Add garlic or ginger or chilly paste.
    9. Add turmeric, dhania powder and sprinkle salt.
    10. Add desired amount of sugar and lemon juice.
    11. Mix it all up and cook for 5 mins on the gas. Then let the filling cool.
    12. On the other side, remove the karelas from the salt.
    13. Squeeze the karelas to remove the bitterness.
    14. Now fill up the filling in the karelas.
    15. In a flat pan, put like 2-3 tsps of oil.
    16. Put the karelas in the pan and cover the pan with the lid on a low flame.
    17. After about 5 mins, turn the karelas (making sure the filling does not come out).
    18. Now cover the pan again.
    19. You can also cook on medium flame to make the karelas crispy.
    20. You can turn the flame off after making sure that the karelas are cooked. Garnish with coriander leaves.
    21. After filling the karelas, cook them in oven on about 250 C for 15-20 mins or till they become crispy. Tastes great with parathas or rotis.


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