Keema Bhare Karela (Stuffed Bitter Gourd)

READY IN: 45mins




  • 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.