Soya chunks stuffed karela is scrumptious and nutritious recipe of bitter gourds. Everyone pinch their nose when it comes to have bitter gourd but this stuffed bitter gourds will make them ask for more and more. It is very easy to prepare at home with bitter gourds, soya granules and few Indian aromatic spices. Soya chunks stuffed karela is super delicious.
You can prepare it for lunch or dinner as a side assortment. You must have prepared stuffed karela before but this time make soya chunks stuffed karela for your family. They will devour it for sure! So, try out making soya chunks stuffed karela with these easy to follow step-by-step instructions. Enjoy!
Wash the bitter gourd twice or thrice thoroughly with water. Place them on a colander until they dries out completely. After that, take a bitter gourd and remove its stalk from both the ends. Scrape out its outer layer with the help of a knife.
Slit the bitter gourd, keeping another side attached. Scrape out its seeds and pulp. Place it on a plate. Similarly, prepare the rest of the bitter gourds. Use that scraped out part and its skin for making stuffing. After that, apply salt overall on and inside the bitter gourds and its scraped part as well.
After ½ an hour, pour ½ cup of water into a vessel and place it on flame. Once the water starts boiling, put the soya granules into it. Turn off the flame and cover the vessel. Let the soya granules immersed in boiled water for 10 minutes until it turns puffy.
Meanwhile, wash the bitter gourds. For this, take a bitter gourd and dip in into water and wash it thoroughly with hand. After that, lift it and squeeze out all it water completely. Place it on a plate. Similarly, wash the rest of the bitter gourds. This way, the bitterness of the gourd will get removed to some extent.
Now put the scraped part of the bitter gourd into the water. Wash them nicely as well. Strain it through a sieve. Squeeze out the water by pressing it with a spoon. Transfer the scraped part into a bowl.
Soya granules have puffed up. Now strain it through the sieve as well. Press the soaked soya granules with a spoon to squeeze out the excess water from it. Soya granules are now ready.
To make stuffing, place a pan on flame and pour 2 tsp of oil in it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder into it. After that, add the scraped out part of the bitter gourds into the pan. Mix it really well.
Now add soaked soya granules into the masala. Mix it well and add fennel powder, dry mango powder, red chilly powder and ¾ tsp of salt into it. Mix all the ingredients really well. Stir fry the stuffing for about 3-4 minutes until it dries out completely and become fragrant.
Once the stuffing becomes fragrant and dry, turn off the flame. Transfer it to a plate. Stuffing is now ready. Allow it to cool down completely.
After the stuffing cools down completely, stuff the bitter gourds. For that, take a bitter gourd and put a spoonful of stuffing into it. Press it gently and completely fill the bitter gourd with the stuffing. Place it in the bowl. Similarly, stuff the remaining bitter gourds.
When the bitter gourds gets stuffed completely, shallow fry them. Heat a pan and pour the remaining oil into it. When the oil gets heated, place the bitter gourds into it, keeping the slit side up. Cover and cook the gourds for 3-4 minutes on low flame. Check later.
After 3-4 minutes, gourds haven’t turned brown from beneath. Cover and cook it again for another 3-4 minutes. After 3-4 minutes are over, take off the lid. Bitter gourds have turned golden brown from beneath. It took 6-7 minutes to cook them from beneath. Carefully flip their sides otherwise all the stuffing will come out. Again cover and cook it for 3-4 minutes.
After a while, take off the lid. Bitter gourds have turned golden brown from all the sides. It took 20-22 minutes to cook them aptly. Keep checking at a regular interval of 2-3 minutes so that they doesn’t burn and keep flipping them to their raw side and shallow fry them until they turns golden brown from all the sides.
Soya granules stuffed bitter gourd is now ready to serve. Turn off the flame and transfer it to a serving plate.
Serve these nutritious and scrumptious soya granules stuffed bitter gourd steaming hot along with chapatti, parantha, poori or any meal. You can keep it in refrigerator and have it for 3-4 days. Enjoy!
- You can use any cooking oil instead of mustard oil.
- Here we have used soya granules which is easily available in market but if you can’t find it then churn the soya chunks into coarse powder and use it similarly by soaking it in hot water.
- You can tie the bitter gourds with white thread so that the stuffing doesn’t spills out.
- Bitter gourd – 250 grams (7 small sized)
- Soya granules - ¼ cup
- Mustard oil - ¼ cup
- Cumin seeds - ½ tsp
- Turmeric powder - ¼ tsp
- Red chilly powder – ¼ tsp
- Dry mango powder - ½ tsp
- Asafoetida – 1 pinch
- Salt – 1.5 tsp or to taste
- Fennel powder – 1 tsp
- Coriander powder – 1 tsp
- Scrape the bitter gourd skin and pulp. Apply salt on bitter gourd and its pulp. Wash both of them.
- Immerse soya granules in boiled water for 10 minutes.
- Heat a pan with some oil and add cumin seeds, asafoetida, turmeric powder, coriander powder, scraped out part of the bitter gourds into the pan. Mix it really well.
- Now add soaked soya granules, fennel powder, dry mango powder, red chilly powder and ¾ tsp of salt into it. Mix all the ingredients really well. Stuffing is now ready.
- Stuff the bitter gourds and shallow fry them till golden brown. Transfer it to a serving plate.
- Serve these nutritious and scrumptious soya granules stuffed bitter gourd steaming hot along with chapatti, parantha, poori or any meal. You can keep it in refrigerator and have it for 3-4 days. Enjoy!
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