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46 Comments

  1. Hi mam.. super recipe. I try all your recipes.. just so easy to follow and no worries about the taste.. it’s always awesome.. thank you so much..

  2. hi ma
    its really super cooking, same like my mom she used to cook same recipe in my child hood thank u for every recipe each and every super.5 stars

  3. plz tell if if it the dish has strong bitter taste because i don’t like it.
    can i apply salt (as many people do) before making to make it go away?

  4. Hi Dassana
    I am trying ur recipes from last year. I tried veg kolhapur,veg handi & poodina rice.They turned out delicious.Everybody loved the taste.Hat’s off to recipes & fabulous way u explain them to readers.Today I am trying Bharwa Karela .I am sure it will taste as good as it looks in ur pics. Thanks for all ur recipes.Keep sharing.God bless u.4 stars

    1. thank you akalpita 🙂 for your positive views. pleased to know you liked so many recipes from our blog. surely try bharwan karela and let us know how it was? you are welcome and god bless you too.

  5. Can I just say I have & always will love Karela’s & I could eat them everyday but I usually make the filling separately from the outer shell which I lightly fry as too much oil & us Asians is a no no & I always pad out the filling so I can stuff theKarela’s to the max & then once made a reheat in the oven again is a healthier option

  6. Made this for a dinner party last night. Did not have saunf powder so just substituted dhana/jeera powder instead. I thought I had purchased small Karelas but found the amount of masala to not be enough to stuff the Karelas. I was just able to rub the inside of each karela with the masala mix. I did not tie the karelas up since they did not looked stuffed with masala. I just fried them as instructed along with the onions. Once the onions were fried and caramelized, I pushed small amounts into the openings and continued frying them. The end result was amazingly delicious but have no idea what I could have done differently. My guests loved them and took the leftovers home but I am still curious to find out how small the Karelas should be in length for stuffing ? The ones I was able to purchase in California were between 3-5 inches long.3 stars

    1. the spice blend for the kerala is always made depending on the size of the karela. mostly the smaller ones are between 2 to 3 inches in size. most of the times, i always have a few teaspoons of leftover masala. for next time if such a thing occurs, with the same proportions make another batch of the masala. its just mixing all the spice powders, so easy and not difficult. the masala has to stuffed evenly in the karela. the thread is tied so that the masala does not come out. along with the spices, its the caramelized onions that impart a really good taste and flavor in this recipe. so even stuffing karela with the onions will make them taste good.

  7. I liked your recipe very much.. Wanted to ask you dont we need to add dhania powder to the masala ?

    1. thanks radhika. no need. we don’t add it. but if you prefer you can add dhania powder. the punjabi garam masala powder has a good amount of dhania/coriander in it.

  8. Hi dassana,i love ur recipies ,i have just one question ,is there any other way measure the turmeric powder its 3/4 teaspoons ,isn’t it very small quantity for 10 to 12 karelas or i am getting wrong pl help2 stars

    1. hina, if you put more turmeric powder then karela will have a strong taste and flavor of turmeric which will spoil the taste. some spices are used in less quantities like asafoedita, nutmeg, black cardamom, mace etc. take little less than 1 tsp to measure.

  9. You are becoming my fav u got to stop doing this to me. More than I spend my time in my blog I am looking at ur site u have to stop it dear. There is some magic going on here well just kidding loving ur recipe plz keep up the good work.

  10. nice post dassana..
    in punjab a very popular filling in karelas is grated onion which is fried in pan and then all the masalas u added are added to the mixture and filled in karelas…and here sauf is not added in powder form but sabut…
    they also really taste well…..and have u tried the peel’s subzi..
    karela peel is kept aside with salt in it for an hour and rinse it properly and remove all the water.. in kadai add cut onins and jeera and add this peel with all regular masalas mentioned in ur post…saunf ..if sabut tastes good in this recipe too..it ‘s individual choice…:)

    1. i have tried all the possible versions of stuffed karela. i remember we had a maid from delhi, who would exactly do the technique you have described with the peels. some sabzi she would keep aside and some she would stuff in the kareal. i used to be so busy with work that time, that i never asked her the complete recipe. she would make really good stuffed karelas. in this she would add both roasted jeera as well as saunf powder.

      also the punjabis make it the way you have described above. i have even tried this one. i am going to try making the peel sabzi next time. and also stuff them in the karela.

  11. Nice! We make this in the Caribbean and call it kalounjie. In addition to making a vegetarian version such as this we also make it stuffed with baby shrimp, ground beef and ground pork. Ours is sautéed in a masala paste with lots of tomatoes. 🙂5 stars