Qeema Bhare Karele Or Stuffed Karelas

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Mince Meat (Qeema) 1/2 kg
Karela, bitter gourd or bitter melon (medium size)1 kg or 8-10 nos.
Salt to taste
Red chilli powder 1 tea sp
Garam masala 1 tea sp
Cumin seeds 1 tea sp
Corriander powder( pisa hua dhanya) 1 tea sp
Turmeric powder 1/4 tea sp
Tomatoes 3-4 (chopped)
Ginger 1 1/2 table sp (chopped)
Onion 2 large (chopped)
Anar dana powder 1/2 tea sp (if desired)
Green chillies 4 medium (chopped)
Green corriander 1/4 cup (chopped)
Lemon juice 1/2 tea sp
Oil for frying

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Preparing Karelas:
Peel the karelas (bitter gourd or melon) from outside until all the green stuff comes off and the skin becomes thin.
Take out all the seeds and green layer from inside.
Next, apply salt evenly inside and outside the Karelas and set aside for 2-3 hrs.
Then wash well with clean water.
Now boil them for 5 minutes adding 1/2 tea sp salt, lemon juice and turmeric powder.
Allow to cool, strain water and keep aside.

Preparing Qeema or mince meat:
Saute 1/2 onion(chopped) in 2 tbsp oil. When it turns golden then add the mince meat and fry for few minutes.
Add chopped ginger and all the dry ingredients except Anar dana powder and fry for few more minutes.
Now add chopped tomatoes and 1/2 cup water and cook for 10-15 or until all the water dries up and mince meat leaves oil.
Now add all the chopped green masala and Anar dana powder in Qeema (mince meat).
Mix well.

Stuff the prepared Qeema in each Karela (bitter gourd) evenly.
Tie all these stuffed Karelas with thread so that all the stuffing or masala stays inside.
Now in a frying pan pour 1/2 cup oil and place all the Karelas in it.
Cover and fry on a very low heat for almost an hour or until it becomes crispy golden brown.
Turn them occasionally without splitting the inside masala.

Now in a serving dish put some fried Qeema(what is left from the stuffed karelas) and Place all the stuffed Karelas in it.
Garnish with fresh green corriander and serve hot with Roti and Raita.

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There are 4 comment(s) for this recipe.

by Anonymous very long process. why we need to boil the karayla and cook the meat before we fill in the karayla. i just fill them up with kacha keema and spices after peelin, salting overnight and washing, filling and then pan fry them saves a lot of time then cook left over keema in pot with onion and tomatoes and then add fried onions and karayla to it and leave it on dum. add water if it starts sticking. Wed Aug 15, 2018

by iqra nice recipe Fri Oct 16, 2015

by Shahida chi Nice recipe ;I like it Wed Mar 06, 2013

by aliya batool loved it very veeeeeeeeery much Tue Feb 08, 2011

Link to this recipe: http://www.pakirecipes.com/recipe/Qeema-Bhare-Karele-Or-Stuffed-Karelas