Stuffed Mint Kerela

by Edward Daniel
Caption of Stuffed Mint Kerela. Image by Edward Daniel (c).

For some, Kerelas are sharp and bitter. However, I enjoy them, not only because of that but they also make a great detox.  This is a great Indian cuisine.

Caption of Stuffed Mint Kerela. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Salt
  • 2 Kerela
  • 3tbs olive oil
  • 1 medium onion
  • 2 cloves garlic, chopped
  • 1 inch ginger, finely chopped
  • ½ bunch mint sprigs
  • 1tsp cumin
  • 1tsp mango powder
  • optional – 1 chilli


  1. Pre-heat oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
  2. Cut the Kerala in two. Using a teaspoon, scoop out the seeds. Leave the seeds to one side.
  3. Take the leftover Kerela boats and salt the outside surface. Leave aside for a couple of hours. Rinse off the salt.
  4. Place the seeds in a food processor. Pulse and leave to one side.
  5. Sauté the onion with the garlic and ginger in olive oil until the onions turn translucent.
  6. In a chopper, chop the mint. Add cumin and mango powder to the onion mixture. Set to one side.
  7. Use a tablespoon to scoop the mixture into the bulbs and cover with the tops. Drizzle over the oil.
  8. Cook in the oven for about 30 minutes until the Kerelas soften.
  9. Serve warm.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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