Bitter gourd is not always the most attractive vegetable, but this stuffed version is absolutely worth the effort. In this recipe, bitter gourd is filled with spiced TVP, or textured vegetable protein, for a vegan take on a stuffed minced-meat dish.
The bitter gourd is prepared by removing the seeds and rubbing it with salt, while the TVP is cooked with garlic, ginger, onions, turmeric, ground spices, and whole spices. Tomato paste adds acidity and color, while the whole spices create a wonderful fragrance as everything cooks together.
Once the filling has cooled, it is stuffed into the bitter gourds and cooked gently until the outside becomes golden brown and the bitter gourd is tender.
It takes a little effort, but the result is delicious.
Ingredients
For the Bitter Gourd
- Bitter gourds
- Salt, for rubbing
- 1 to 2 tablespoons olive oil, for cooking
- Fennel seeds
For the TVP Filling
- 3 to 4 tablespoons olive oil
- 4 cloves garlic
- 2 tablespoons diced ginger
- 1 yellow onion, diced
- 2 1/2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons red chili powder
- Paprika, if not using chili
- 2 bay leaves
- About 1 finger’s worth of cinnamon
- 3 or 4 cloves
- 2 black cardamom
- 3 green cardamoms
- 1 teaspoon black pepper
- About 1 1/2 cups marinated TVP
- 2 tablespoons tomato paste
The TVP marinade mentioned in the recipe contains olive oil, salt, garlic powder, and a little red chili powder.
Instead of tomato paste, you can use dried mango powder, lemon juice, or a little tamarind paste for acidity.
Preparing the Bitter Gourd
Start by peeling the bitter gourds with a regular peeler.
Slit each bitter gourd down the middle and use your thumb to open it up. Remove the seeds from inside. The seeds are quite chunky, so remove as many as you can.
It does not have to be perfect. A few seeds can remain because they are edible, although they can be tough and unpleasant, which is why they are removed.
Once the bitter gourds have been cleaned, rub them with salt inside and out. The salt helps release some of the bitter compounds.
Set them aside while you prepare the filling.
Making the Spiced TVP Filling
Place a pan over medium heat and let it heat up.
Add about 3 to 4 tablespoons of olive oil. Since the minced meat this recipe takes inspiration from would normally have its own fat, the oil gives the TVP a similar texture and mouthfeel while also adding flavor.
Add the garlic and diced ginger.
Let them cook for a little while. The goal is to cook out their raw flavor. Once you can smell the garlic and ginger, add the diced yellow onion.
Add the salt at this stage. The salt helps the onions release their moisture and start to brown.
Add 1 teaspoon of turmeric and let everything cook together.
Do not add the remaining spices immediately. Let the onions cook and develop a little caramelization first. The turmeric and salt allow the onions to continue browning, while adding the other spices too early would stop them from getting that nice roasted, toasted flavor.
When the onions have started to turn translucent and break down, it is time to add the other spices.
Adding the Spices
Add 1 teaspoon of cumin powder, 2 teaspoons of coriander powder, and 2 teaspoons of red chili powder.
If you do not eat chilies, paprika can be used instead.
Next, add the whole spices. Add 2 bay leaves, about a finger’s worth of cinnamon, and 3 or 4 cloves.
Crush the 2 black cardamom and 3 green cardamoms before adding them. This helps release the seeds.
Add about 1 teaspoon of black pepper.
Let all the spices cook together. As they heat up, you will start to smell their fragrance.
Adding the TVP
Once the spices have cooked and the rawness has gone, add about 1 1/2 cups of marinated TVP.
The TVP used here has been marinated in olive oil, salt, garlic powder, and a little red chili powder.
Let the TVP cook with the onions and spices. You want to cook out the rawness and allow the fragrant aroma of the spices to come through.
Once everything smells fragrant and cooked, add about 2 tablespoons of tomato paste.
If you do not eat tomatoes, you can use dried mango powder, lemon juice, or a little tamarind paste instead. The important thing here is to add a little acidity.
Tomato paste also adds color and its own slightly umami flavor.
Mix everything together and let the filling become fragrant.
Cool the Filling
While the TVP mixture cools, wash and dry the bitter gourds.
Make sure they are really dry before stuffing them. If necessary, use a paper towel or kitchen towel to remove any remaining moisture.
Once the filling has cooled a little, you are ready to stuff the bitter gourds.
Stuffing the Bitter Gourd
Fill the bitter gourds nicely with the cooled TVP mixture.
Ideally, cooking thread can be used to hold the bitter gourds together. If you do not have cooking thread, the recipe uses sewing thread.
Hold one end of the bitter gourd closed and wrap the thread around it a couple of times. Continue wrapping around the stuffed bitter gourd so that it stays closed during cooking.
At the other end, add a few more wraps and cut the thread.
The thread helps keep the filling inside while the bitter gourds cook.
Cooking the Stuffed Bitter Gourds
Heat a pan over medium heat and add 1 to 2 tablespoons of olive oil.
Add a few fennel seeds. Fennel goes particularly well with bitter gourd.
Place the stuffed bitter gourds into the pan and keep the heat at medium. You do not want the heat too high because the bitter gourds need time to cook through.
Cover the pan and let them cook.
The entire cooking process should take about 15 to 20 minutes.
Keep turning the bitter gourds gently so that all sides become nicely golden brown. Be careful when flipping them because you do not want the filling to spill out.
Keep covering and cooking over slow to medium heat until the bitter gourd becomes tender.
To check if it is ready, gently stab the bitter gourd. When there is no resistance and it cuts easily, it is done.
How to Serve Stuffed Bitter Gourd
This stuffed bitter gourd was served with dal and naan.
You can also eat it with rice or enjoy it as a snack.
Raw onions are another way to serve it, adding a fresh element alongside the cooked bitter gourd and spiced TVP.
A Delicious Way to Enjoy Bitter Gourd
This is not the most attractive vegetable, but it is well worth the effort.
The bitter gourd is cooked until tender and golden brown, while the TVP filling becomes fragrant with garlic, ginger, onions, turmeric, cumin, coriander, chili, cinnamon, cardamom, cloves, and black pepper.
The tomato paste adds acidity and color, while fennel seeds bring another layer of flavor during cooking.
The TVP also makes this a high-protein dish.
Serve it with dal and naan, enjoy it with rice, or eat it as a snack with raw onions. It is a flavorful and satisfying way to enjoy stuffed bitter gourd.
Watch the Full Recipe Video
Want to see every step of this recipe in action? Watch the complete video tutorial on our YouTube channel, where you’ll learn exactly how to prepare, stuff, coat, and fry these Crispy Stuffed Tofu Pockets to golden perfection. Plus, you’ll get the bonus recipe showing how to transform the leftover filling into delicious homemade vegan egg rolls.
📺 The full step-by-step video is available below. Simply press play and cook along with us!
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