Qeema Bhare Karela

Ingredients

Beef or mutton mince ½ kg
Bitter gourd whole ½ kg
Salt – to taste
Ghee or oil ½ cup
Onions – 2 sliced
ginger Garlic paste 2 tsp
Turmeric ¼ tsp
Ground coriander 1 tsp
Red chilli powder 2 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Ripe tomatoes 2 chopped
green chillies 4
tamarind pulp 4 tbsp
Fresh coriander 2 tbsp chopped

Method

Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.

Qeema Bhare Karela