Keema Bhare Karele Recipe

Bitter gourds stuffed with spicy mutton mince, shallow fried and cooked in a delightful tomato gravy.

Ingredients

Bitter gourd medium 6

Mutton mince (keema) 300 grams

Salt to taste

Turmeric powder 1 teaspoon

Onion medium, chopped 1

Tomato small, chopped 1

Garlic chopped 2 teaspoons

Ginger chopped 2 teaspoons

Green chillies chopped 1-2

Fresh coriander leaves chopped 2 tablespoons

Crushed coriander seeds 1 tablespoon

Dried red chilli flakes 2 teaspoons

Dried pomegranate seeds (anardana) 2 teaspoons

Red chilli powder 1 1/2 teaspoons

Garam masala powder 1/2 teaspoon

Cumin powder 1/4 teaspoon

Lemon ½

Oil 1/2 cup

Gravy

Onions medium, finely chopped 2

Ginger garlic paste 1 tablespoon

Tomatoes medium, finely chopped 2

Tomato puree 1/4 cup

Red chilli powder 1/2 tablespoon

Turmeric powder 1/2 teaspoon

Cumin powder 1/2 teaspoon

Coriander powder 1 tablespoon

Green chilli chopped 1

Dried fenugreek leaves (Kasuri methi) powder 1/4 teaspoon

Lemon ½

Fresh coriander sprig for garnish

Method

Scrape the skin of the bitter gourds with the back of a knife. Slit lengthwise in the middle without cutting through, scoop out the seeds and put the gourds into a large bowl.

Sprinkle salt and ½ tsp turmeric powder and rub in well. Set aside for 20 minutes. Gently squeeze out the excess water. Pour sufficient water in a large bowl, add the gourds and wash them thoroughly.

To make the stuffing, take mutton mince in a bowl, add onion, tomato, garlic, ginger, green chillies, coriander leaves, crushed coriander seeds, dried red chilli flakes, dried pomegranate seeds, red chilli powder, garam masala powder, ½ tsp turmeric powder, cumin powder and salt,

Squeeze the juice of ½ lemon and mix well.

Stuff each bitter gourd with a generous portion of the mutton mixture. Sew the bitter gourd with thread to hold the stuffing inside.

Heat oil in a non-stick pan, add the stuffed bitter gourds and shallow–fry, rotating them, till golden brown all around. Drain them and place them on a plate.

To make the gravy, add onions to the oil remaining in the same hot pan and sauté till golden brown.

Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. Add tomatoes and tomato puree, mix well and saute for 2-3 minutes.

Add red chilli powder, turmeric powder, cumin powder and salt and mix. Add coriander powder, mix well and saute for 8-10 minutes.

Add a little salt and mix. Add green chilli and mix. Add ¾ cup water, mix and let the mixture come to a boil.

Add the bitter gourd and mix gently. Cover and cook on low heat for 4-5 minutes

Add Kasuri methi powder and mix well. Cook for 1 minute. Squeeze the juice of ½ lemon and mix gently. Take it off the heat.

Transfer the gourds onto a serving plate and pour some gravy over them. Garnish with a coriander sprig and serve hot.

Source: Sanjeev Kapoor

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