Halwai January 12, 2019


• 8 – medium sized karelas
• 4-5 – medium sized Onions
• 1 tsp – Cumin seeds
• 1 tsp -turmeric powder
• 2 tsp – cumin-coriander powder
• 1 tsp – dry Mango powder(Amchur)
• Salt to taste
• 4-5 tsp – cooking oil


  1. Slightly smoothen the covering of the karelas by using a scraper to take out the ridges and its dark green skin.
  2. Don’t scrape too heavily.
  3. Now slit open the karelas from the sides and deseed them.
  4. Do not throw the seeds.
  5. Place the karelas in a steamer and steam them for about 15 minutes. Be careful not to oversteam the karelas else they will become too fragile to be stuffed.
  6. In the meanwhile, grind the five onions and the karela seeds in a food processor.
  7. In a shallow wok, add 2-3 tsp oil.
  8. After oil gets heated, add cumin seeds and let it crackle.
  9. Now add the ground onions.
  10. Saute for a long time till the onion starts turning golden in color.
  11. Now add rest of the ingredients and continue to saute till it becomes dark brown in color.
  12. The masala is now ready.
  13. After the karela and masala are cooled, stuff the karelas with the masala.
  14. Heat a griddle.
  15. Add 1-2 tsp of oil.
  16. Now place the karelas on the hot griddle and allow it to become reddish brown on all sides on slow flame.
  17. Serve with hot chappatis.

Recipe courtesy of Samira Kushwaha