Cuisines Pakistani

Keema Karela (Stuffed Bitter Gourd)

Photo of Keema Karela (Stuffed Bitter Gourd)
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Ingredients

  • Keema 1/2 kg
  • Onions 1 large
  • Tomatoes 3 large
  • Or (tomato paste 2 tbsps)
  • Garlic paste 1 tbsp
  • Ginger paste 1/2 tbsp
  • Salt 1 tsp
  • Red chilies 3/4 tsp
  • Turmeric 1/4 tsp
  • Coriander powder 1 tsp
  • White cumin powder 1/2 tsp
  • Garam masala 1/2 tsp
  • Oil 1/4 cup
  • Kraila 1/2 kg

Method

Preparation

  1. Wash, peel, make a slit on one side and remove all seeds and rub the kraila with:
    • 1 tbsp salt.
    • 1/2 tsp haldi.
    • 1/4 cup tamarind (Imly) water.
  2. Set aside for 1 hr, then rub them softly and rinse them thoroughly under running water, so that the bitterness fades away.
  3. In the meantime: prepare keema.
  4. Add oil and finely chopped onions and fry them till golden brown.
  5. Add keema and fry till the color of the meat changes.
  6. Add garlic and ginger, fry for 2 minutes, add tomatoes and fry 1 minute.
  7. Add all the rest of spices and fry over low heat, add 1/4 cup of water.
  8. Cook till oil separates from the meat.

Step 2

  1. Fill the kraila with some cooked keema and tie a thread over them tightly so that they are secured.
  2. Add a little oil to a frying pan, place kraila and fry over low heat till they are browned evenly. Do the same with all the karaila. Add them to the remaining keema in the pan and close the lid let them steam for 3 mins.
  3. Dish them out on flat platter. Arrange stuffed kraila on the bed of keema.
  4. Sprinkle with green coriander leaves.