The Joy of Cooking: My Adventure with Stuffed Karela

Cooking is often seen as a necessary skill, but for those who truly embrace it, it becomes an art—an experience that blends creativity, patience, and a touch of science. I have never considered myself a cook, as I only cook occasionally. However, I have always enjoyed experimenting with ingredients and creating something delicious in our kitchen. Typically, I stick to simple Indian dishes—tea, coffee, rice, pulao, vegetables, eggs, and roti (though my roti isn’t always round!). My daughter Trisha, who lives in the USA, often encourages me to prepare a full meal at least once a week. Recently, she challenged me to make stuffed karela—a dish I never imagined myself cooking. Karela, or bitter gourd, is a vegetable known for its strong taste and health benefits. Making stuffed karela seemed like an advanced cooking endeavor. But challenges make life exciting, and so, I decided to go for it!

As with any new dish, my first step was to visualize the cooking process. I imagined the steps involved—what needed to be done and how to ensure the flavors blended well. My wife, Bharti, an extraordinary cook and brilliant baker, gave me some valuable tips. The steps were surprisingly simple yet crucial for getting the perfect dish:

• Preparing the Karelas: The first step was to wash the karelas thoroughly. Then, I peeled off the dark green thick skin, slit them on one side for stuffing, and removed the ripe and hard seeds. This preparation was essential to ensure the karelas were ready to absorb the flavors of the stuffing.

• Salting: To reduce the bitterness of the karelas, I applied salt to both the karelas and the peeled skin. I let them sit for 15–30 minutes before washing them again. This step was crucial in making the karelas more palatable.

• Making the Stuffing: The stuffing was a delightful mix of peeled karela skin, onions, garlic, green chilies, ginger, small pieces of unripe mango, garam masala, turmeric, dry coriander powder, cumin powder, and a touch of salt. The combination of these ingredients created a flavorful and aromatic filling that complemented the karela perfectly.

• Stuffing and Cooking: I carefully stuffed the prepared filling into the slit karelas. Then, I cooked them briefly in a pressure cooker until one whistle. After that, I shallow-fried them in mustard oil until they turned brown, ensuring the stuffing stayed intact. This final step brought out the rich flavors and textures of the dish.

"A recipe has no soul. You, as the cook, must bring soul to the recipe." – Thomas Keller

The entire process was deeply satisfying. It was not just about following steps but understanding the chemistry behind ingredients—how salt tames bitterness, how different spices work together to create harmony, and how heat transforms textures. Cooking is more than mixing items together; it’s a science and an art that require attention and care. When the dish was ready, the moment of truth arrived. Would it taste good? Would the flavors work as expected? The answer was a resounding yes! My wife and I enjoyed every bite, appreciating the blend of flavors and the effort behind it. Before we began eating, I made sure to capture photographs of my creation, eager to share them with my daughter.

Cooking is not just about making meals—it’s about self-sufficiency, creativity, and an appreciation for food. In today’s fast-paced world, many people, especially men, rely on others for their meals. But knowing how to cook gives you independence and allows you to experiment, innovate, and bring happiness to those around you. As the great chef Julia Child once said, "No one is born a great cook. One learns by doing." Every dish carries a story. The ingredients, the method, the person cooking—it all contributes to the final outcome. Cooking fosters patience, creativity, and an understanding of flavors and techniques. Now I realize why Trisha, my daughter, keeps insisting I cook.

This experience taught me that trying something new is always rewarding. I plan to keep improving my skills, learning new dishes, and understanding more about cooking. Maybe I’ll finally master making perfectly round rotis! Cooking is a journey that educates, astonishes, and fulfills. The best moments in the kitchen are when you create something with love and share it with others. Now, I can better appreciate the cooked meals I get every day. All thanks to Trisha!

"Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart." – Wolfgang Puck

Manoj Mittal - June 3, 2025, Noida

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