Ingredients
-
5 Bitter Gourd
-
2 Pounds Beef Mince
-
3 Large Onionssliced
-
2 Medium Tomatoeschopped
-
4 Green Chilies
-
5 Cloves Garlicchopped
-
1 Piece Ginger
-
1 tsp Red Chili Powder
-
3 tbsp Salt
-
2 tbsp Oil
-
For Deep Frying Oil
-
For Gravy:
-
1 Medium Tomatoeschopped
-
1 Medium Onionchopped
-
1\2 tsp Red Chili Powder
-
1\2 tsp Turmeric Powder
-
Acc. To Taste Salt
-
½ Cup Water
-
1-2 Green Chiliesfor garnishing
-
Fresh Corianderfor garnishing
Description
A delicious and flavorful Pakistani dish that combines the bitterness of bitter gourd with a savory minced meat filling. The bitterness of the Bitter Gourd (Karela) is balanced by a perfectly spiced and peppery Keema (minced meat) stuffing which is then shallow fried and cooked with the mince gravy, resulting in a truly satisfying and wholesome dish. This appetizingly toothsome Keema Karelay is an exemplary family meal.
Here’s the recipe for this appetizingly toothsome Keema Bharay Karelay;
Directions
- Peel and split open bitter gourds length-wise.
- Remove seeds and marinate with salt for an hour.
- Rinse well and set aside.
- Heat oil in a pan.
- Fry onions until lightly golden.
- Add the minced beef, ginger garlic paste, tomatoes, red chili powder, and salt.
- Saute for 4-5 mins on medium heat.
- Cover and cook for 10 mins or until done.
- Fill 1-2 tbsp. of prepared mince in bitter gourds.
- Tie up tightly using a thread.
- Deep fry on medium flame until golden brown.
- Heat 2 tbsp. Oil in a pan.
- Add onions, tomatoes, red chili powder, salt, and turmeric powder.
- Saute for 2 mins.
- Cover and cook until onions and tomatoes are soft.
- Add the remaining mince mixture.
- Saute on medium flame until oil separates.
- Add 3-4 tbsp. Water and mix well.
- Transfer fried bitter gourds to the mince mixture.
- Let simmer for 5-7 mins.
- Sprinkle chopped green chilies and coriander.
- Serve with chapatis.
