Stuffed Bitter Gourd

Stuffed Bitter Gourd

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Servings: 4
Calories: 368


  • Mustard sarson oil for frying

for the filling:

  • 4 tbsp Ghee
  • a pinch Asafoetida hing powder
  • 2 tsp Sugar
  • 2 tsp Salt
  • 4 oz Potatoes cut into 1/2 inch cubes
  • 1/2 tsp Cumin jeera seeds
  • 2 oz Lentil masoor dal, washed, drained
  • 2 tsp Tamarind imli pulp
  • 2 tsp Fennel moti saunf
  • 1 tsp Red chilli powder
  • 2 1/2 oz Onion paste
  • 2 tsp Garlic lasan paste
  • 1/2 tbsp Ginger adrak, chopped
  • 3 Green chillies chopped
  • 2 tsp Green coriander hara dhaniya, chopped
  • 4 floz Water
  • 1 1/2 floz Mustard oil
  • 2 oz Yoghurt dahi
  • Salt to taste
  • 1 tsp Red chilli powder
  • 1 1/2 tsp Ginger paste


  • Scrape the bitter gourd and boil till half cooked. When cool, slit and remove the seeds. Squeeze out the excess water, gently.
  • Heat the mustard oil in a wok (kadhai); deep-fry the bitter gourd till crisp. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
  • For the filling, heat the ghee in a pan; add asafoetida and all the other ingredients. Stir-fry for a few minutes.Then pour in the water and cook till the water is absorbed. Remove from heat.
  • When the mixture cools, stuff the bitter gourd with this filling and secure by wrapping a thread around, several times.
  • In a separate pan, heat the mustard oil; add the stuffed bitter gourd and the remaining ingredients. Cook till the mixture is dry. Remove and serve hot.
Calories: 368 kcal
Carbohydrates: 27 g
Protein: 6 g
Fat: 27g
Saturated Fat: 11 g
Cholesterol: 40 mg
Sodium: 1309 mg
Potassium: 408 mg
Fiber: 7 g
Sugar: 6 g
Vitamin A: 329 IU
Vitamin C: 17 mg
Calcium: 74 mg
Iron: 2 mg
Cuisine Indian
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