Stuffed Karela With Aloo Recipe (Indian Style) - Easy & Delicious Recipe
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## Stuffed Karela With Aloo Recipe (Indian Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Stuffed Karela With Aloo Recipe** with this easy-to-follow recipe. A traditional **Indian Lunch**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 45 minutes
**Total time:** 60 minutes

**Cuisine:** Indian
**Course:** Lunch
**Diet:** Vegetarian

### Ingredients for Stuffed Karela With Aloo Recipe:

* 5 Karela (Bitter Gourd/ Pavakkai)
* 2 Potatoes (Aloo) – boiled
* 1/4 teaspoon Turmeric powder (Haldi)
* 1/2 teaspoon Red Chilli powder
* 1 teaspoon Garam masala powder
* 1 teaspoon Chaat Masala Powder
* Salt – as needed
* Sunflower Oil – as required

### Step-by-Step Instructions to Make Stuffed Karela With Aloo Recipe:

1. To prepare Stuffed Karela With Aloo Recipe, first clean the karelas/bitter gourd.
2. Rinse off with salt and turmeric to remove the bitterness.
3. Let it rest for 20-25 minutes.
4. Now make a vertical slit on each karela.
5. Scoop out and discard seeds and pulp to fill the potato masala.
6. Then prepare the potato masala.
7. In a mixing bowl, smash the boiled potatoes.
8. Add turmeric powder, red chili powder, chat masala, garam masala and salt.
9. Mix everything to be incorporated well.
10. Now fill the karelas with potato masala filling tightly.
11. Heat oil in a Shallow frying pan, shallow fry stuffed karelas lightly for a minute, such that the stuffing doesn’t fall off.
12. Then cover and cook on a low-medium heat till stuffed karelas are well cooked.
13. Once the karelas are nice and soft, switch off the heat and it is ready to be served.
14. Serve Stuffed Karela With Aloo along with Moong Dal Tadka, Palak Raita and Phulka for an everyday meal with your family.

### Tips for the Best Stuffed Karela With Aloo Recipe:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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