Looking for a quick and easy stuffed karela recipe that’s not bitter and packs a punch of flavor? This pressure cooker bharwa karela (stuffed bitter gourd) is soft, perfectly spiced, and ready in just 20 minutes! Paired with flaky and tangy achari laccha paratha, this North Indian-style meal is ideal for lunch or dinner. Whether you’re a karela lover or trying to convert someone, this recipe is a guaranteed hit. Best of all? You’ll use minimal oil, no deep frying, and it tastes just like your favorite homemade sabzi with a twist! So do try these bhrwan karele with lachha paratha for your next meal.
Stuffed Bitter Gourd (Karela) in Pressure Cooker with Achari Laccha Paratha
Ingredients
For the Karela:
- 500 g bitter gourds washed, lightly peeled, slit, and deseeded
- Salt – as needed for bitterness reduction
For the Stuffing:
- 2 tbsp fennel seeds
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 2 dry Kashmiri red chilies
- 5-6 garlic cloves
- 1 small onion thinly sliced
- 1 tbsp mustard oil
- 2 tbsp roasted gram flour or sattu roasted chana powder
- ½ tsp turmeric
- 1 to 1½ tsp salt adjust to taste
- 1 tsp amchur dry mango powder
- 1 –2 tbsp water optional, for grinding
For Cooking in Pressure Cooker:
- ¼ cup water
- 1 tbsp mustard oil for sautéing
For Achari Laccha Paratha:
- Dough – as needed
- Pickle masala from mango pickle – 1-2 tbsp
- Fresh coriander – finely chopped
- Ghee/oil – for roasting
- Dry flour – for rolling
Instructions
Step 1: Prep the Bitter Gourd
- Lightly peel the karela and slit them lengthwise to remove seeds.
- Rub salt generously inside and outside and set aside for 10 minutes to reduce bitterness.
Step 2: Make the Stuffing
- Dry roast fennel, cumin, coriander seeds, and red chilies until aromatic.
- In the same pan, add mustard oil, then sauté garlic and onion just until soft (not browned).
- Grind the roasted spices, garlic, and onion into a coarse paste. Add a splash of water if needed.
- Mix in sattu (or roasted besan), turmeric, salt, and amchur. Combine well.
Step 3: Fill and Pressure Cook the Karela
- Squeeze out excess moisture from karela.
- Stuff each karela tightly with the prepared masala.
- Add ¼ cup water to a pressure cooker, place the stuffed karela with the slit side up.
- Close the lid and cook for 2 whistles on medium heat. Turn off the flame and let it depressurize naturally.
Step 4: Sauté for Crispiness
- In a pan, heat 1 tbsp mustard oil.
- Gently sauté the cooked karela until lightly crispy. (Optional: Use an air fryer instead.)
How to Make Achari Laccha Paratha
- Roll out a dough ball into a thin circle like chapati.
- Spread 1-2 tbsp pickle masala and sprinkle chopped coriander.
- Fold the dough accordion-style, roll into a spiral, then flatten gently.
- Roll into a small paratha (not too thin).
- Roast on a tawa until golden brown on both sides, using minimal ghee/oil.
- Serve hot stuffed karela with achari laccha paratha, curd, and salad for a complete Indian thali-style meal.
Video
Notes
Tips & Tricks
- Keep the masala thick so it doesn’t spill out while stuffing.
- Don’t over-peel the karela — some skin adds texture.
- You can replace sattu with roasted gram flour (besan).
- Add lemon juice or tamarind instead of amchur if you prefer.
Tried this recipe?Let us know how it was!
