Most people dislike bitter gourd, popularly known as karela, in many parts of India. Over the years, that has turned into hate for many, unfortunately, because of its bitterness. Interestingly, the gourd is made in many different ways traditionally in homes across the country. In fact, it can also be experimented with, but not many people attempt it because of the general perception around it. 

Available in abundance during this time of the year, karela is also good for health, according to Mumbai doctors, who say that it not only aids digestion but also helps boost immunity among many other things. While the taste may not motivate you, the possibility of it being healthy can certainly change your perception about the gourd, that has become infamous over time, along with other types including snake gourd and bottle gourd.

However, Indian chefs are here to change your perception about bitter gourd because they say it can not only be eaten fried but also consumed in other forms as they share recipes for stuffed karela, and even combine it with seafood, to enjoy to the fullest during this time of the year. Along the way, it may also change your perception about karela.

Karela Dolma in Wine Leaves
Chef Sheikh Tajuddin, who is with the Indian kitchen at Taj Cidade de Goa says you can innovate with karela by making Karela Dolma in Wine Leaves. He shares, "This dish is my ode to the monsoon — a season of contrast. Karela brings the boldness of the earth, while the vine leaves offer a delicate touch. The stuffing balances it all: soft, nutty, citrusy, and comforting. It’s a dish that retells the karela story, with elegance and intrigue."

Ingredients:

For the karela and vine leaves:
Bitter gourds 4 small (tender ones)
Salt 1 tsp (for purging bitterness)
Tender vine leaves (fresh or preserved in brine) 12 to 15 nos
Olive oil 2 tbsp (for cooking and drizzling)

For the stuffing:
Cooked rice, short-grain or sticky preferred 1/2 cup
Moong dal, yellow lentils, cooked – 1/4 cup (semi-soft)
Onion, small, finely chopped 1 nos
Garlic cloves, minced 3 nos
Mint, chopped 1 tbsp
Dill, chopped 1 tbsp
Roasted pine nuts or peanuts 2 tbsp
Lemon zest 1/2 tsp
Lemon juice 2 tbsp
Salt to taste
Black pepper 1/2 tsp
Olive oil 1 tbsp
For the braising liquid:
Water 1 1/2 cups
Lemon juice 1 tbsp
Olive oil 1 tbsp
Honey 1 tsp (optional, helps balance bitterness)

Method:
1. Prepare the karela: Scrape the karela and slit lengthwise. Remove seeds with a spoon. Rub the inside with salt and let sit for 20 minutes. Rinse well and blanch in boiling water for 3 minutes. Set aside to cool.
2. Make the stuffing: In a pan, heat 1 tbsp olive oil. Sauté onion and garlic till soft. Add cooked rice and dal, followed by herbs, nuts, lemon zest, juice, salt, and pepper. Mix well. Let cool.
3. Wrap in vine leaves: If using brined vine leaves, rinse them gently to remove excess salt. Pat dry and lay flat. Place a leaf shiny-side down. Stuff the karela halves generously with the filling.
Wrap each stuffed karela in 1–2 vine leaves like a parcel, folding sides inward and rolling tightly.
4. Cook the dolmas: Place all wrapped karelas seam-side down in a shallow pan. Pour over the braising liquid: water, lemon juice, olive oil, and honey. Cover with a lid or a plate (to keep them submerged) and simmer on low heat for 25 - 30 minutes until tender and fragrant.

Chef’s tip: Drizzle with more olive oil, serve warm or at room temperature with a garlicky yogurt dip or herbed tahini.

Also Read: Falafel burger? Make these three innovative dishes with the Middle Eastern delicacy

Galmo Karanti Tonak 
Celebrating Goan delicacies, chef Vinamr Manocha at Main Kitchen Vivanta, Goa Panaji says you can make Galmo Karanti Tonak, stuffed bitter gourd with spiced small shrimps, an umami-rich monsoon dish balancing bitter, spice, and sea-sweetness. He explains, "Shrimp and bitter gourd are both bold characters—but when brought together, they mellow and complement each other. The oceanic sweetness of small shrimps cuts through the karela’s edge. This dish surprises the palate—perfect for monsoon cravings and changing perceptions."

Ingredients: