Oh gourd! Don’t like karela? Indian chefs share innovative recipes to make you fall in love with bitter gourd

Indian chefs say you can not only fry karela and eat them plain but also stuff them with shrimp. Photo Courtesy: Special Arrangement

Most people dislike bitter gourd, popularly known as karela, in many parts of India. Over the years, that has turned into hate for many, unfortunately, because of its bitterness. Interestingly, the gourd is made in many different ways traditionally in homes across the country. In fact, it can also be experimented with, but not many people attempt it because of the general perception around it.

Available in abundance during this time of the year, karela is also good for health, according to Mumbai doctors, who say that it not only aids digestion but also helps boost immunity among many other things. While the taste may not motivate you, the possibility of it being healthy can certainly change your perception about the gourd, that has become infamous over time, along with other types including snake gourd and bottle gourd.

However, Indian chefs are here to change your perception about bitter gourd because they say it can not only be eaten fried but also consumed in other forms as they share recipes for stuffed karela, and even combine it with seafood, to enjoy to the fullest during this time of the year. Along the way, it may also change your perception about karela.

Karela Dolma in Wine Leaves
Chef Sheikh Tajuddin, who is with the Indian kitchen at Taj Cidade de Goa says you can innovate with karela by making Karela Dolma in Wine Leaves. He shares, "This dish is my ode to the monsoon - a season of contrast. Karela brings the boldness of the earth, while the vine leaves offer a delicate touch. The stuffing balances it all: soft, nutty, citrusy, and comforting. It's a dish that retells the karela story, with elegance and intrigue."

Ingredients:

For the karela and vine leaves:
Bitter gourds 4 small (tender ones)
Salt 1 tsp (for purging bitterness)
Tender vine leaves (fresh or preserved in brine) 12 to 15 nos
Olive oil 2 tbsp (for cooking and drizzling)

For the stuffing:
Cooked rice, short-grain or sticky preferred 1/2 cup
Moong dal, yellow lentils, cooked - 1/4 cup (semi-soft)
Onion, small, finely chopped 1 nos
Garlic cloves, minced 3 nos
Mint, chopped 1 tbsp
Dill, chopped 1 tbsp
Roasted pine nuts or peanuts 2 tbsp
Lemon zest 1/2 tsp
Lemon juice 2 tbsp
Salt to taste
Black pepper 1/2 tsp
Olive oil 1 tbsp
For the braising liquid:
Water 1 1/2 cups
Lemon juice 1 tbsp
Olive oil 1 tbsp
Honey 1 tsp (optional, helps balance bitterness)

Method:
1. Prepare the karela: Scrape the karela and slit lengthwise. Remove seeds with a spoon. Rub the inside with salt and let sit for 20 minutes. Rinse well and blanch in boiling water for 3 minutes. Set aside to cool.
2. Make the stuffing: In a pan, heat 1 tbsp olive oil. Sauté onion and garlic till soft. Add cooked rice and dal, followed by herbs, nuts, lemon zest, juice, salt, and pepper. Mix well. Let cool.
3. Wrap in vine leaves: If using brined vine leaves, rinse them gently to remove excess salt. Pat dry and lay flat. Place a leaf shiny-side down. Stuff the karela halves generously with the filling.
Wrap each stuffed karela in 1-2 vine leaves like a parcel, folding sides inward and rolling tightly.
4. Cook the dolmas: Place all wrapped karelas seam-side down in a shallow pan. Pour over the braising liquid: water, lemon juice, olive oil, and honey. Cover with a lid or a plate (to keep them submerged) and simmer on low heat for 25 - 30 minutes until tender and fragrant.

Chef's tip: Drizzle with more olive oil, serve warm or at room temperature with a garlicky yogurt dip or herbed tahini.

Also Read: Falafel burger? Make these three innovative dishes with the Middle Eastern delicacy

Galmo Karanti Tonak
Celebrating Goan delicacies, chef Vinamr Manocha at Main Kitchen Vivanta, Goa Panaji says you can make Galmo Karanti Tonak, stuffed bitter gourd with spiced small shrimps, an umami-rich monsoon dish balancing bitter, spice, and sea-sweetness. He explains, "Shrimp and bitter gourd are both bold characters - but when brought together, they mellow and complement each other. The oceanic sweetness of small shrimps cuts through the karela's edge. This dish surprises the palate - perfect for monsoon cravings and changing perceptions."

Ingredients:

For the bitter gourds:
Bitter gourd (medium-small) 4 nos
Salt, for purging bitterness 1 tsp
Turmeric 1/4 tsp
Mustard oil (or neutral oil) 2 tbsp

For the stuffing:
Small shrimps, cleaned, de-shelled, finely chopped 150 gm
Onion, small, finely chopped 1 nos
Garlic cloves, minced 3 nos
Green chilli, finely chopped (optional) 1 no
Ginger, grated 1 tsp
Fresh coriander, chopped 1 tbsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste
Mustard oil 1 tbsp

Method:
1. Prepare the bitter gourds: Wash the karela and make a slit down the side. Scoop out the seeds gently. Rub with salt and turmeric, leave for 20 minutes. Rinse and pat dry. Steam or boil the gourds for 4-5 minutes until just tender. Set aside to cool.
2. Make the shrimp stuffing: In a pan, heat 1 tbsp mustard oil until it just begins to smoke (removes sharpness). Add onions, sauté till golden. Then add garlic, ginger, and green chilli. Add chopped shrimps, turmeric, red chili powder, garam masala, and salt. Cook for 5-7 minutes until shrimps are cooked and mixture is dry. Stir in fresh coriander. Cool the filling before stuffing.
3. Stuff and pan-fry: Stuff each karela with the shrimp mixture. Tie gently with kitchen thread if needed. In a flat pan, heat 2 tbsp mustard oil. Gently place the stuffed bitter gourd seam-side down. Pan-fry on low heat, turning occasionally, until golden and crisp on all sides - about 15-20 minutes.

Chef's tip: Serve hot with steamed rice and a squeeze of lime. A side of curd or green chutney balances the dish beautifully.

Crispy Karela
A take on the classic, chef Anurag Bainola at La Estoria, Goa IHCL SeleQtions says you can easily make Crispy Bitter Gourd Rings, which he likes to call his beer snack edition because it is the perfect crunchy, spicy and tangy companion to a cold pint.

Ingredients:
Bitter gourd (medium) 2 nos
Salt 1/2 tsp
Turmeric 1/4 tsp
Red chilli powder 1/2 tsp
Chaat masala 1 tsp
Rice flour 3 tbsp
Corn flour 2 tbsp
Besan (gram flour) 1 tbsp
Carom seeds (ajwain) 1/2 tsp
Oil for deep frying
Lemon wedge for serving
Optional add-ons for extra flavour:
Finely crushed peanuts or sesame seeds 1 tbsp
Finely chopped curry leaves 1 tsp (add to the batter or hot oil)

Method:
1. Prepare the karela: Slice the bitter gourd into thin rings (2 - 3 mm thickness), seeds intact if tender (optional). Sprinkle with salt and turmeric, mix well and let sit for 10 minutes. This reduces excess bitterness and draws out moisture. Pat dry with a kitchen towel.
2. Coat and fry optional - Can fry without outer coating too. In a bowl, mix rice flour, cornflour, besan, red chili powder, ajwain, and chaat masala.
3. Add the karela rings into the dry mix. Toss to coat well. Do not add water - the moisture from the karela is enough to bind. You want a dry, clinging crust.
4. Heat oil in a kadai or frying pan. Once hot, fry the rings in small batches on medium-high heat until golden and crisp (about 4-5 minutes).
5. Drain on paper towels. Sprinkle a pinch of extra chaat masala while hot.

Chef's tip: Pile them into a small bowl or parchment cone, squeeze fresh lime over the top, and serve with cold beer. A side of green chutney or spiced mayo works well too.