Stuffed Soya Keema Karela  Recipe

Stuffed Soya Keema Karela Recipe

20 mins
2-3 people
10 mins



Let me take you on a journey back to my childhood kitchen, where the aroma of spices filled the air, and the sound of sizzling vegetables was music to my ears. Among the array of dishes my mother prepared, one stood out - Stuffed Soya Keema Karela. Now, Karela, or bitter gourd, may not be everyone's favorite vegetable, but to me, it was a delicacy.


Despite its bitter taste, Karela became a cherished part of our meals because of its health benefits. But it was the innovative stuffing of soya keema that transformed this humble vegetable into a culinary delight. The combination of flavors, from the earthiness of the soya keema to the slight bitterness of the Karela, created a symphony of taste that lingered long after the meal was over.




Recipe of Stuffed Soya Keema Karela




For Karela:

  • 3-4 Karela (bitter gourd)
  • 1 cup Soyabean chunks
  • 2 tbsp Oil
  • 2 Bay leaves
  • 2-3 small Cinnamon sticks
  • 2 Black cardamoms
  • 3-4 Green cardamoms
  • 5-7 Cloves
  • 1 Chopped onion
  • 3 tsp Ginger and garlic paste
  • 2 Chopped tomatoes
  • Salt, to taste
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Coriander powder
  • 2-3 Green chilies
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Fenugreek leaves
  • 1 tbsp Chopped coriander leaves
  • 2 tbsp Ghee

For Crispy Fry Karela Skin:

  • 1 tbsp Oil
  • 1/2 tsp Kalonji
  • 1/2 tsp Fennel seeds
  • 1 Sliced onion
  • 1 tsp Chaat masala

For Finishing:

  • 2 tbsp Oil
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Kalonji
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Black salt
  • 1/2 tsp Dry mango powder
  • Pinch of Fenugreek leaves
  • 1/2 tsp Coriander powder
  • 1/2 tsp Roasted cumin powder





Preparing Karela:

  1. Peel the karela, make a slit, and remove all the seeds.
  2. Mix karela with salt and turmeric and set aside.
  3. Soak soyabean chunks in hot water.
  4. Make keema from soyabean chunks.

For Keema:

  1. Heat oil in a pan, add whole spices, roast.
  2. Add onion, ginger-garlic paste, cook till golden.
  3. Add tomatoes, salt, turmeric, coriander powder, cook till mashed.
  4. Add green chilies, soyabean keema, water, cook till dry.
  5. Add garam masala, fenugreek leaves, coriander, roast.
  6. Finish with ghee, cook for 2 mins.

For Crispy Fry Karela Skin:

  1. Mix karela skin with salt and turmeric, set aside.
  2. Heat oil, add kalonji, fennel, add karela skin, cook.
  3. Add onion, cook till crispy, add chaat masala, set aside.

For Finishing:

  1. Take peeled karela, stuff with soya keema.
  2. Heat oil, add fenugreek, kalonji, fennel, roast.
  3. Add stuffed karela, cook till golden.
  4. Mix black salt, dry mango powder, fenugreek, coriander, cumin.
  5. Sprinkle over karela, cover, cook till crispy.


Enjoy your Stuffed Soya Keema Karela!




About Stuffed Soya Keema Karela


Stuffed Soya Keema Karela is a traditional Indian dish where bitter gourds are stuffed with a savory mixture of soya keema (textured vegetable protein) and spices, then cooked to perfection. Despite its bitter taste, Karela is packed with essential nutrients like vitamins and minerals, making it a popular choice for health-conscious individuals. The addition of soya keema adds a protein-rich element to the dish, making it both nutritious and satisfying.



Cooking Tips


  • Prepping the Karela: To reduce the bitterness of the Karela, soak them in salted water for about 30 minutes before stuffing.
  • Stuffing Technique: Carefully slit the Karela lengthwise and remove the seeds before stuffing them with the prepared mixture.
  • Balancing Flavors: Adjust the seasoning of the stuffing mixture to balance the bitterness of the Karela.
  • Cooking Method: Cook the stuffed Karela on low heat to ensure that they cook evenly and retain their shape.
  • Garnish and Serve: Garnish the cooked Karela with fresh coriander leaves and serve hot with roti or rice for a wholesome meal.



Pairing Guide


Stuffed Soya Keema Karela pairs well with:

  • Roti or Paratha: Serve the stuffed Karela with warm roti or paratha for a complete meal.
  • Rice: Enjoy the dish with steamed rice and a side of yogurt for a comforting meal.
  • Pickles and Chutneys: Accompany the Karela with tangy pickles or spicy chutneys for added flavor.




Frequently Asked Questions about Stuffed Soya Keema Karela


  1. Can I use fresh soya mince instead of textured vegetable protein (TVP)?
    • Yes, you can use fresh soya mince instead of TVP for a more authentic texture.
  2. How do I reduce the bitterness of Karela?
    • Soak the Karela in salted water for about 30 minutes before cooking to reduce the bitterness.
  3. Can I make the stuffing in advance?
    • Yes, you can prepare the stuffing mixture in advance and refrigerate it until ready to use.
  4. Is Stuffed Soya Keema Karela vegan-friendly?
    • Yes, this dish is vegan-friendly as it does not contain any animal products.
  5. Can I use other vegetables for stuffing?
    • Yes, you can experiment with different vegetables like potatoes, peas, or carrots for stuffing.
  6. How long does it take to cook Stuffed Soya Keema Karela?
    • It takes approximately 20-25 minutes to cook stuffed Karela on low heat until they are tender.
  7. Can I freeze Stuffed Soya Keema Karela for later?
    • Yes, you can freeze cooked stuffed Karela in an airtight container for up to 2 months.
  8. What can I serve as a side dish with Stuffed Soya Keema Karela?
    • You can serve it with yogurt, salad, or any Indian pickle for a complete meal experience.
  9. Can I air-fry Stuffed Soya Keema Karela instead of frying?
    • Yes, you can air-fry stuffed Karela for a healthier alternative to frying.
  10. How do I know if the Karela is cooked through?
    • Pierce the Karela with a fork or knife; if it goes in smoothly, the Karela is cooked through.