keema Karela Recipe# Keema Karelay #keema bhary Karelay
Recipe in English:
Ingredients:
-Karelay (Bitter gourd) ½ kg
-Namak (Table Salt) for rubbing
-Cooking oil one Cup
-Pyaz (Onion) sliced 2 medium
-Qeema (Mince) Mutton 500g
-Adrak lehsan paste (Ginger Garlic paste) 2 table spoon
-Haldi powder (Turmeric powder) one tea spoon
-Namak ( Table Salt) one table spoon
-Lal mirch powder (Red chilli powder) ½ tea spoon
-Zeera powder (Cumin powder) ½ tea spoon
-Sabut dhania (Coriander seeds) crushed 1 tea spoon
-Pyaz (Onion) sliced 3-4 medium
-Adrak lehsan paste (Ginger Garlic paste) 1 table spoon
-Tamatar (Tomato) pureed 1 Cup
-Namak (Table Salt) ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tea spoon
- lal mirch powder (red chilli) powder 1 tea spoon
-Garam masala powder ¼ tsp

Directions:
-Peel & deseed bitter gourd.
-Add salt and turmeric powder and then rub these evenly on all bitter gourds and let them rest for some time then wash thoroughly with water to remove excess salt and turmeric powder. This removes bitterness and then set aside.
-In a frying pan,add cooking oil and bring it to smoke point.
-Add bitter gourds and fry on low flame from all sides until light golden (8-10 minutes) and set aside.
-In a frying pan,add mustard oil and bring it to smoke point.
-Add onion and fry until light golden.
-Add mutton mince, mix well until it changes color.
-Add ginger garlic paste,turmeric powder,salt,red chilli powder,cumin powder,coriander seeds & mix well, cover & cook on low flame for 6-8 minutes then add one glass water and cook on high flame until it dries up.
-Stuff prepared mutton mince in bitter gourds and tie and seal with kitchen thread and set aside.
-Reserve remaining mutton mince for later use.
-In a wok,add cooking oil and bring it to smoke point.
-Add onion and tomato puree and fry until light golden.
-Add ,salt,turmeric powder,i red chilli powder,garam masala powder,,mix well & cook for 3-4 minutes.
-Add reserved mince,mix well & cook for a minute.
-Add stuffed bitter gourds,cover & steam cook on low flame for 5-6 minutes.
-Turn sides,add green chillies & fresh coriander,cover and steam cook on low flame for 8-10 minutes.
Stuffed Mutton Qeema Karelay are ready to serve.

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