Keema Bhare Karelay Bitter Melon Stuffed With Minced Chicken Recipes

KEEMA BHARE KARELA (STUFFED BITTER GOURD)

Keema Bhare Karela (Stuffed Bitter Gourd) image

Bittergourd is a natural blood purifier and has numerous benefits. Try out this wonderful full recipe of stuffed bittergourd. Incredibly easy and simple and tasteful.

Provided by Hina Ali

Categories Vegetable

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 kg beef mince or 1/2 kg mutton mince
1/2 kg bitter melon
salt (to taste)
1/2 cup oil
2 onions
2 teaspoons ginger-garlic paste
1/4 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons red chili powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 chopped tomatoes
4 green chilies
4 tablespoons tamarind pulp
2 tablespoons fresh coriander

Steps:

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.

Nutrition Facts : Calories 845.9, Fat 70.6, SaturatedFat 17.6, Cholesterol 118.3, Sodium 156.9, Carbohydrate 23.4, Fiber 4.6, Sugar 14, Protein 32.1

KEEMA BHARE KARELAY (BITTER MELON STUFFED WITH MINCED CHICKEN)

Keema Bhare Karelay (Bitter Melon Stuffed With Minced Chicken) image

The intoxicating bitterness of karelay (also known as bitter melon or bitter gourd), is either loved or hated. This divisive vegetable needs a bit of coaxing to truly shine, and, in this recipe, marinating the peeled and cored melon in salt draws out the lion's share of its bitterness. The result is a delicately pungent flavor perfectly suited to the vegetable's texture. There are two varieties of bitter melon: This recipe, a common preparation in Pakistan and north India, calls for the South Asian type (often labeled "Indian"), which is a darker green and has more pronounced ridges and tapered tips than the Chinese variety. The melons are stuffed with a ground chicken filling that comes together quickly and can be prepared up to two days ahead. Though this dish is rewarding for those who already have a taste for bitter foods, its adaptability makes it the perfect gateway for cultivating one.

Provided by Zainab Shah

Categories dinner, meat, vegetables, main course

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

1 pound bitter melon (about 5 medium), peeled
3 teaspoons fine sea salt
1 cup mustard oil, ghee or any neutral oil
1 medium onion, finely chopped
1 teaspoon ginger paste or freshly grated ginger
1 teaspoon garlic paste or freshly grated garlic (about 2 cloves)
1 pound ground chicken
1 teaspoon cumin seeds
1/4 teaspoon ground coriander
1/2 teaspoon kashmiri red chile powder or other ground red chile
1/4 teaspoon ground turmeric
1 medium plum tomato, finely chopped
3 fresh Thai green chiles, stems removed, chopped
2 to 3 tablespoon fresh lemon juice, from about 1/2 lemon
Roti or store-bought pita, for serving (optional)

Steps:

Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.

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