A great recipe for Keema Bhare Karele recipe. This is back in the old days when we started and still people keep requesting for this recipe. #HappyCookingToYou
Written Recipe: bit.ly/2PE5Kjd
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Qeema bhare karele
Recipe in English:
Ingredients:
- Bitter gourd 3
- Salt 2-3 tbs (to remove bitterness of bitter gourd)
For mince:
- Oil 2-3 tbs
- Cumin 1 tsp
- Onion finely sliced 3
- Ginger garlic paste ½ tbs
- Mince ½ kg
- Turmeric ¼ tsp
- Red chili flakes 1 tsp
- Cumin powder 1 tsp
- Whole spice powder 1 tsp
- Salt 1 tsp or to taste
For frying bitter gourd:
- Oil 2 tbs (for stuffed bitter gourd frying)
For Gravy:
- Oil 4-5 tbs
- Tomatoes chopped 3
- Ginger garlic paste ½ tbs
- Kashmiri chili powder 1/2 tsp (optional)
- Cumin powder 1 tsp
- Turmeric ¼ tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Salt 1 tsp or to taste
- Water ½ cup or as required
- Jaggery 2 tbs
- Tamarind pulp 2 tbs or to taste
- Green chilies chopped 2-3
- Coriander leaves chopped 2 tbs
Directions:
For removing bitterness of bitter gourd:
-Wash bitter gourd, peel them and slit them from center and remove seeds, then apply salt inside out generously and leave it for 20 mins.
-Now wash salted bitter gourd thoroughly to remove salt.
For mince filling:
-Heat oil in a pan and add cumin seed, once seed splutter, add onion and fry until light brown.
-Add Ginger garlic paste and fry for a min. Add mince and fry. Add all spices and mix well and cook until mince is cooked and water is dried and dish out.
-Now stuff each bitter gourd with mince 4-5 tbs each. Tie a thread carefully.
-Heat oil in a pan and shallow fry bitter gourd 7-8 mins until golden brown.
For Gravy:
-To make gravy, heat 4-5 tbs oil and add tomatoes. Cook until tomatoes are soft.
-Add ginger garlic paste, kashmiri chili powder, cumin powder, turmeric, red chili powder, coriander powder, salt and remaining cooked mince. Mix well.
-Add water and mix. Add fried and filled bitter gourd, cover and simmer for 5-6 mins.
-Add jiggery and mix it.
-Now add tamarind pulp, green chilies and coriander leaves, mix well and serve.
Recipe in Urdu:
Ajza:
- Karele 3
- Namak 2-3 tbs (to remove bitterness of bitter gourd)
For mince:
¬¬¬- Oil 4 tbs
- Zeera 1 tsp
- Pyaz finely sliced 3
- Adrak lehsan paste ½ tbs
- Qeema ½ kg
- Haldee ¼ tsp
- Lal mirch kuti 1 tsp
- Zeera powder 1 tsp
- Garam masala powder 1 tsp
- Namak 1 tsp or to taste
For frying bitter gourd:
- Oil 2 tbs (for stuffed bitter gourd frying)
For gravy:
- Oil 4-5 tbs
- Tamatar chopped 3
- Adrak lehsan paste ½ tbs
- Kashmiri lal mirch 1/2 tsp (optional)
- Zeera powder 1 tsp
- Haldee ¼ tsp
- Lal mirch powder 1 tsp
- Dhania powder 1 tsp
- Namak 1 tsp or to taste
- Pani ½ cup or as required
- Gurr 2 tbs
- Imli 2 tbs or to taste
- Hari mirch chopped 2-3
- Hara dhania chopped 2 tbs
Directions:
For removing bitterness of bitter gourd:
-Karele ko dho lein,cheel ker beech mein sa cut laga ker seeds nikla lein,is per namak ache tarhan ander bahir laga lein aur 20 mins kliya rakh dein.
-Karele ko dho lein.
For mince filling:
-Pan mein oil garam karein,zeera dal ker fry kerlein,ab is mein pyaz shamil karein aur halki sunhairi hunay tak fry kerlein.
-Adrak lehsan dal ker saute karein,ab qeema shamil karein aur fry ker lein.Tamam masalay dal ker ache tarhan mix karein aur itna paka lein k qeema gul jaye aur pani sukh jaye,dish mein nikal lein.
-Ab karele mein qeema filling 4-5tbs bhar ker dhagay sa band lein.
-Pan mein oil garam ker k qeema bharay karele 7-8 mins kliya sunhairi honay tak fry kerlein.
For Gravy:
-Gravy banana kliya,oil garam karein aur tamatar shamil ker k itna paka lein tamatar naram ho ajyein.
-Adrak lehsan paste,kashmiri lal mirch,zeera powder,haldee,lal mirch powder,dhania powder,namak aur bacha huwa qeema filling dal dein,
-Pani shamil ker k mix karein,fried qeema bhara karele dal dein,dhak ker halki anchh per 5-6 mins kliya paka lein.
-Gurr dal ker mix ker lein.
-Akhir mein imli,hari mirchein aur hara dhania shamil karein,ache tarhan mix ker k serve karein.
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