Stuffed Mint Kerela

by Edward Daniel


Recipe: Stuffed Mint Kerela – #Vegan #Vegetarian
Prep time
Cook time
Total time
For some, Kerelas are sharp and bitter. I enjoy them, not only because of that but also it makes a great detox.
Recipe type: Main
Cuisine: Vegan and Vegetarian
Serves: 6
  • salt
  • 3 kerela
  • 50ml 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.
  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 jalapeños soften.
  9. Serve warm.
Nutritional Analysis
Good points
• Very low in cholesterol
• Very low in sodium
• Very high in dietary fiber
Nutrition Information
Serving size: 199g Calories: 125 Fat: 8.4g Carbohydrates: 13g Sugar: 6g Sodium: 14mg Fiber: 6.6g Protein: 2.1 Cholesterol: 0






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