Keema bare Karele Cooking and prep time: 60-70minutes
Serves 4-5
INGREDIENTS
5 medium karelas(bitter gourd)
500g mutton mince
2 medium onions diced in cubes
2 medium tomatoes diced in cubes
1tsp(heaped) salt
1 1/2tsp red chilli powder
1tsp crushed garam masala
1 1/2tsp crushed coriander
1tsp paprika powder
1/2tsp turmeric powder
1tsp crushed cumin
1tsp ginger paste
1tsp garlic paste
3 green chillies finely chopped
Fresh coriander chopped (roughly 1/2 cup)
1 cup cooking oil
METHOD
-put a slit in the karela making sure it doesn’t cut through to the bottom
-slowly open it out and remove inner seeds
-wash the karelas and set aside
-add 1/4 of cooking oil to a pan on a full flame and add in the mince
-cook the mince until it changes colour and the water it has let out dries up
-once water has dried up add in the ginger&garlic paste along with the salt and mix well
-add in 1 glass of water and once it boils cover and cook on medium flame until the mince is almost cooked
-after 15 minutes the mince should be almost cooked, turn the flame to high and add in the spices, red chilli powder, paprika powder, turmeric powder, garam masala and crushed coriander.
-mix it all well and than add in the onions, tomatoes, green chillies and fresh coriander
-cook for 1-2 minutes and than cover with lid and simmer for 5 minutes to allow the onions and tomatoes to soften
-after 5 minutes turn the flame to high and dry up and excess water than turn off the flame and allow to slightly cool down. The mince stuffing is now ready
-take a karela and split open the slit and fill with the mince mixture making sure not to overfill
-once all karelas are filled you may leave them as they are or wrap them with a cotton thread(this will prevent the mince coming out whils shallow frying, just remember to cut off the thread before serving)
-add the remaining oil to a pan on a full flame and place the karelas in the oil
-cover and fry for 1 minute than reduce the flame to low/medium and fry for 5 minutes
-after 5 minutes remov the lid and give the karelas a turn and again fry for another 5 minute with cover.
-repeat this procedure until the karelas are cooked all around
-once the karelas are fully cooked turn off the flame and take 3tbsp of the oil in which they were fried and add to the pan with the remaining mince mixture
-turn on the flame to the pan with the remaining mince mixture and add in the crushed cumin and mix well than place the stuffed karelas in the pan with the mixture
-cook on a full flame and than cover and allow to simmer on a low flame for 4-5 minutes
-after 4-5 minutes turn off the flame
-Your Keema bare Karele are ready to be served, serve with tandoori roti. Enjoy!
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