Bitter gourds stuffed with masala potato

Ayurvedic Recipes_Bitter gourds stuffed with masala potato

This recipe offers the deliciousness of masala dosa combined with the blood sugar lowering and blood cleansing benefits of bitter gourd. I used the long green bitter gourds available at Oriental markets, as they are easier to stuff. If you use the smaller Indian bitter gourds, you will need more of them. You can make this recipe as mild or spicy as you choose. I added a small habanero pepper from our garden, which resulted in a dish with quite a kick.

Bitter gourds stuffed with masala potato


  • 3 large bitter gourds

  • Salt to taste

  • 1 tsp. mustard seeds

  • Sunflower oil as needed for frying

  • 1 Tbsp. ginger-garlic paste

  • 5 boiling potatoes, boiled and mashed

  • 1 tsp. turmeric powder

  • 1-2 green chilis, chopped finely (optional)

  • 1 tsp. mild chili powder

  • 1 tsp cumin powder

  • 1 tsp amchur powder (dried mango powder)

  • A pinch of hing


Boil the bitter gourds in salted water for 20 minutes, then plunge in cold water. Now they are nice and soft. Slit them to remove the seeds (but don’t cut them in half).

While the bitter gourds are boiling, you can prapre the masala potatoes. Heat 2-3 tsp. oil in a pan and fry the mustard seeds until they sputter, taking care not to burn them.

 Immediately add the optional chilies and the ginger-garlic paste and sauté for a few minutes. Turn down the heat and add the turmeric powder, red chili powder, cumin powder, amchur, and hing. Allow to cook for a few seconds, then add the mashed potatoes and salt. Stir, mixing the masala into the potatoes; then raise the heat to medium and cook for about five minutes, adding more oil if needed.

Remove from the heat and allow to cool.

As soon as the masala potato is cool enough to handle, carefully stuff the bitter gourds.

Heat a large sauté pan or frying pan and pour in a little oil. Fry the stuffed bitter gourds on medium-low, covered. Cook until the bottom is nicely browned, then turn on one side, then another until all sides are well cooked. Serve with rice and dal or kitchari.

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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