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Pan-Fried Whole Bitter Melons with Cashew Stuffing KAJU BHAR – vegetarian recipe
Stav Kogan

Pan-Fried Whole Bitter Melons with Cashew Stuffing KAJU BHARA KARELA

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Servings: 4 servings
Calories: 145
Ingredients Method Nutrition

Ingredients
  

  • 8.0 baby bitter melons (approx. 12.0 oz / 340 g), 2.5–3.0 inches (6.5–7.5 cm) long
  • 1.5 tbsp (22 ml) salt
  • 0.5 tbsp (7 ml) white sugar
  • 3.0 cups (710 ml) water
  • 0.5 cup (75 g / 2.65 oz) cashew halves, blanched almonds, or hazelnuts
  • 3.0 tbsp (45 ml) shredded fresh or defrosted frozen coconut
  • 0.5 tbsp (7 ml) dark brown sugar
  • 0.5 tsp (2 ml) fennel seeds
  • 1.0 tsp (5 ml) cumin seeds
  • 1.0 tbsp (15 ml) coriander seeds
  • 0.5 tsp (2 ml) turmeric
  • 0.25 tsp (1 ml) cayenne pepper or paprika
  • 0.25 cup (60 ml) plain yogurt
  • 5.0 tbsp (75 ml) ghee or vegetable oil
  • Lime wedges for garnishing
  • Wash and dry the bitter melons. With a sharp paring knife, slit lengthwise, cutting halfway through each to create a pocket.
  • Rub each melon inside and out with the 1.5 tbsp (22 ml) salt and 0.5 tbsp (7 ml) sugar, then set aside for 30 minutes to draw out the bitter juices.
  • To make the stuffing, place the nuts, coconut, brown sugar, fennel seeds, cumin seeds, and coriander seeds in a blender or food processor.
  • Press the two cut melon edges together until they meet, then bind each one closed by wrapping them from one end to the other 5 or 6 times with ordinary white sewing thread.
  • Pan-fry, turning them as they brown, so that they are crisp and richly colored, about 20–25 minutes.
  • The Secret to Zero Bitterness: Don't rush the salting process. That 30-minute rest with the salt and sugar rub is what draws out the harsh juices. If you're a newcomer, give them a gentle squeeze after parboiling to release any remaining bitter water before stuffing.
  • Low and Slow is Key: If the ghee is too hot, the skin will char before the stuffing is heated through. Aim for a steady, gentle sizzle to achieve that signature richly browned and crisp exterior without losing the vibrant green color.

Method
 

  1. Using a small melon baller, scoop out the pulp and seeds and discard them.
  2. Bring the 3. 0 cups (710 ml) water to a boil in a 2-quart/liter saucepan and partially cook the melons for 10 minutes.
  3. Remove them with a slotted spoon and plunge them into cold water.
  4. After cooling for 5. 0 minutes, drain and pat them thoroughly dry, inside and out.
  5. Cover and pulse until the nuts are powdered.
  6. Transfer to a bowl and add the turmeric, cayenne or paprika, and enough of the 0. 25 cup (60 ml) yogurt to make a moist stuffing.
  7. Divide the mixture into 8 portions.
  8. Using a butter knife, stuff each bitter melon, handling them carefully to avoid tearing the uncut side.
  9. Heat the 5. 0 tbsp (75 ml) ghee or oil in an 8–9-inch (20–22. 5 cm) frying pan over moderate heat.
  10. When it is hot but not smoking, add the melons in a single layer.
  11. After 2. 0 minutes, reduce the heat slightly.
  12. Remove with a slotted spoon and drain on paper towels. Snip the thread and unwind, removing all loose pieces.
  13. Serve hot and crispy with lime wedges.
  14. Don't Overstuff: It’s tempting to pack in as much cashew filling as possible, but leave a tiny bit of room at the edges. This ensures that when the melon shrinks slightly during frying, the stuffing doesn't burst out and burn in the ghee.
  15. Thread Choice Matters: Use plain white cotton sewing thread. Avoid dyed threads or synthetic blends, as dyes can bleed into the food and synthetics might melt under high heat.

Nutrition

Calories: 145kcalCarbohydrates: 8gProtein: 3gFat: 12g

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