Masaledar Karele

Bitter gourds stuffed with spicy masala

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

Look for small, tender gourds, as they are easier to handle. I use the gourds’ rough peel here because that’s where most of the nutrients lie. Some people tie up the stuffed gourds with kitchen string before cooking them, which helps to keep the filling in and maintain the shape of the gourd. (Removing the string at the table is nothing short of entertainment.)