Bitter melon with spicy onion stuffing (Bhara karela) from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

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Accompaniments: Basic baked whole wheat bread (Roti ya chapati)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thorson on February 21, 2026

    This is a good beginner’s bitter melon recipe. The treatment knocks down bitterness effectively. Due to life, my melons sat in the lemon juice, turmeric, and salt mixture in the fridge for two extra days. I also used two much larger melons instead of four, which made handling and stuffing easier. I scaled up the stuffing since the larger cavities needed more than expected. Final tweak: I simmered them longer so they felt fully tender, assuming most of the cooking happens there. The levers for bitterness seem to be soak time and how well they’re cooked in the simmer. Mine came out very mildly bitter. I’d make this again. It’s spice-forward but not overwhelming. A bit futzy with prep and twine, but forgiving of rough technique.

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