Stuffed Karela

Wash the bitter gourds thoroughly.
Slit each karela lengthwise and carefully remove the seeds. If the bitterness is too strong, rub the inside with a little salt and let them rest for 15–20 minutes before rinsing.
In a bowl, mix grated coconut, chopped coriander, besan, turmeric, date paste, salt, asafoetida, grated garlic, and green chili.
Combine well to form a slightly sticky mixture.
Fill each karela with the prepared stuffing, pressing gently to secure it inside.
Place the stuffed karelas in a steamer and steam for about 15–20 minutes or until tender.
Enjoy whole or slice into rounds before serving. Garnish with grated coconut and chopped coriander leaves.

Serves: 2-3

Photo by Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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