Baked Stuffed Karela with Lentils
Bitter gourd halves scraped clean, filled with a spiced chana dal mixture, and baked until tender and beautifully browned. The natural bitterness of karela mellows with roasting while the nutty lentil stuffing turns soft and aromatic. A North Indian favorite that transforms a challenging vegetable into something genuinely delicious.
For 4 servings
- prep · ~120 min
Soak the chana dal.
Rinse the chana dal under running water until the water runs clear. Soak in enough water to cover by 2 inches for 2 hours. Drain well before using.
- prep · ~20 min
Prep the karela.
1.Wash the karela and pat dry. Trim both ends of each gourd.2.Slit each karela lengthwise on one side, leaving the other side intact to form a pocket.3.Gently scoop out the seeds and pith with a small spoon and discard.4.Rub the insides and outsides with salt. Set aside for 15 minutes, then rinse well.TIPSalting draws out excess bitterness — don't skip this step - boil · ~5 min
Parboil the karela.
Bring 2 cups of water to a rolling boil. Add the salted karela and boil for 3 minutes until slightly softened but still holding their shape. Drain and rinse under cold water to stop cooking. Pat dry.
TIPDon't over-boil or they'll tear when stuffing - saute · ~12 min
Build the stuffing base.
1.Heat 2 tbsp oil in a pan over medium heat until shimmering.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped onion and sauté until golden brown, about 5 to 7 minutes.4.Add grated ginger, minced garlic, and green chili. Sauté until the raw aroma disappears, about 1 minute.5.Add chopped tomato and cook until soft and the oil starts to separate, about 3 to 4 minutes. - saute · ~10 min
Cook the lentils with spices.
1.Add the drained chana dal to the pan. Stir to coat with the onion mixture.2.Add coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, amchur, and 1 pinch salt.3.Sauté for 3 to 4 minutes until the lentils are well coated and fragrant.4.Add 2 tablespoons of water, cover, and cook on low heat for 5 minutes until the dal is just tender but still has a slight bite. Uncover and let any remaining moisture evaporate.TIPChana dal should be cooked through but retain some texture, not mushy - mix · ~5 min
Finish the stuffing.
Remove the pan from heat. Stir in the chopped coriander leaves. Let the stuffing cool slightly so it is easy to handle.
- prep · ~10 min
Preheat the oven and fill the karela.
1.Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.2.Take each parboiled karela and gently open the slit. Stuff generously with the lentil mixture, packing it in firmly.3.Close the karela around the stuffing. It does not need to seal completely.4.Arrange the stuffed karela on the prepared baking tray, slit side facing up.TIPPack the stuffing tightly — it holds the karela together during baking - bake · ~30 min
Bake the stuffed karela.
1.Brush the stuffed karela lightly with the remaining 1 tbsp oil.2.Bake at 180°C (350°F) for 25 to 30 minutes.3.After 15 minutes, gently turn each karela over for even browning.4.The karela are done when the skin is wrinkled, golden brown in spots, and a knife pierces through easily.TIPFor extra char, switch to broil for the final 2 minutes — watch closely - serve · ~3 min
Rest briefly and serve hot.
Let the baked karela rest on the tray for 3 minutes. Transfer to a serving plate and serve hot with roti or paratha and a side of yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub karela with salt and let it sit for 15 minutes to draw out bitter compounds before rinsing.
- 2Parboil the karela for exactly 3 minutes — over-boiling makes them tear when stuffing.
- 3Cook chana dal until just tender with a slight bite; mushy dal will make the stuffing too soft.
- 4Pack the lentil stuffing firmly into each karela so it holds together during baking.
- 5Turn the karela over halfway through baking for even browning and caramelization.
- 6For extra char and smokiness, switch to broil for the final 2 minutes and watch closely.
Adapt it for your goals.
Low-oil
Replace the oil for brushing with a light spray of cooking oil or omit entirely; bake on a silicone mat. The stuffing already has oil from the sauté, so the dish remains flavorful with fewer calories.
High proteinHigh-protein
Add 1/2 cup of crumbled paneer or cooked minced tofu to the chana dal stuffing for extra protein. This makes the dish more satiating and suitable for post-workout meals.
JainJain
Omit onion and garlic from the stuffing. Increase the ginger and add a pinch of asafoetida (hing) for flavor. Use tomato and green chili for depth. Suitable for Jain dietary practices.
VeganVegan
Replace any dairy-based yogurt garnish with a plant-based alternative. The recipe itself is already vegan as written, using no animal products. Serve with vegan roti or paratha.
Why this is on our healthy list.
Rich in Plant Protein
Chana dal (split chickpea lentils) provides a hearty dose of plant-based protein and dietary fiber, supporting muscle repair and digestive health.
Bitter Gourd’s Blood Sugar Support
Bitter gourd is known for its potential to help regulate blood sugar levels due to compounds like charantin and polypeptide-p, making this dish beneficial for those managing glucose.
Low in Fat
With only 2 tablespoons of oil for the stuffing and 1 tablespoon for brushing, this baked dish is much lower in fat than fried alternatives, using gentle heat to develop flavor.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, and amchur (dry mango powder) are packed with antioxidants that support immune function and reduce inflammation.
Frequently asked questions
Yes, you can substitute with moong dal (split yellow mung beans) or toor dal (split pigeon peas), but cooking time and texture will vary slightly — aim for a tender but not mushy filling.
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