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Stuffed karela curry

Hem Lata Srivastava
50 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Stuffed karela curry RECIPE

Delicious Karele stuffed with soya vadi and cooked in tomato gravy

Recipe Tags

  • Veg
  • Medium
  • Others
  • Indian
  • Boiling
  • Frying
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 4

  1. For karela ---Karele 6 no.
  2. Soya vadi or soya chunks 1 cup
  3. Salt 2 tbsp
  4. Turmeric powder 1 tbsp
  5. Coriander powder 2 tbsp
  6. Red Chili Powder 1 Tsp
  7. Dry mango powder 1 tbsp
  8. Curd 1 tbsp
  9. chopped onion 2 tbsp
  10. Methi dana 1 tbsp
  11. fennel powder 2 tbsp
  12. For gravy ---Tomato 4 no.
  13. Green chili 1 no.
  14. Onion 1 large
  15. ginger 1 piece
  16. Garlic 2 no.
  17. Cinnamon 1/2 stick
  18. Clove 2 no.
  19. kasoori methi powder 1 tsp
  20. Cashew nuts 2tbsp
  21. Butter 1 tbsp
  22. Sugar 1 tsp
  23. oil 2 tbsp
  24. Oil for frying.


  1. Peel the karela then rub 1 tbsp salt and keep aside for 1/2 hour.
  2. Soak the chunks for 10 minutes
  3. Drain the water and corshely grind the soya vadi. (if you use chunks) then squeeze the excess water.
  4. Wash and boil the karela for 10 mins
  5. Heat 2 tbsp oil in a pan add fenugreek seeds as they crackle add chopped onion fry until light golden.
  6. Add turmeric powder, red chili powder, coriander powder, fennel powder and salt. Cook for a minute.
  7. Add soya chunks and curd mix it well. Cook for 5 minute. Turn off the gas.
  8. Cool the mixture and stuff the karela with the mixture.
  9. Heat the oil and golden fry them on medium hot heat.
  10. In a another pan boil tomato, onion, green chili, clove,ginger, garlic, cinnamon, 1/2tbsp salt cashew nuts and sugar.
  11. Cool the mixture then blend into a fine puree.
  12. Heat the butter in a pan add the tomato puree, add kadoori methi powder cook 5 minute on slow heat.
  13. Add fried Karele mix and cook for 2 minutes. Switch off the gas.
  14. Serve with paratha.

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Mini Bhatia
Mini Bhatia   Sep-01-2017


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