An iconic recipe from the kitchens of Pakistan where bitter gourd is stuffed with minced mutton, along with delicious spices. Try it for today's #AUSvsPAK match! #WorldCricEAT #CWC19KEEMA BHARE KARELEIngredients4 medium bitter gourds (karela)300 grams mutton mince (keema)Salt to taste1 tsp turmeric powderOil for shallow frying1 medium onion, chopped1 small tomato, chopped2 tsps chopped garlic2 tsps chopped ginger1-2 green chillies, chopped2 tbsps freshly chopped coriander leaves1 tbsp crushed coriander seeds2 tsps dried red chilli flakes2 tsps dried pomegranate seeds (anardana)1½ tsps red chilli powder½ tsp garam masala powder½ tsp turmeric powder¼ tsp cumin powderSalt to taste½ lemonGravy2 medium onions, finely chopped1 tbsp ginger-garlic paste2 medium tomatoes, finely chopped¼ cup tomato puree½ tbsp red chilli powder½ tsp cumin powder1 tbsp coriander powder1 green chilli, chopped¼ tsp dried fenugreek leaves (kasuri methi) powder½ lemonCoriander sprig for garnishMethod1. Scrape the skin of the bitter gourd with the back of a knife. Cut in the middle lengthwise without cutting through, discard the seeds and transfer them in a large bowl.2. Sprinkle salt, ½ tsp turmeric powder and rub well. Set aside for 20 minutes. Gently squeeze out the excess water and set aside.3. In a large bowl, add sufficient water and add the squeezed bitter gourds and wash them thoroughly. Set aside.4. For the stuffing, take mutton in a bowl, add onion, tomato, garlic, ginger, green chillies, and chopped coriander.5. Add crushed coriander seeds,dried red chilli flakes, anardana, red chilli powder, garam masala powder, turmeric powder, cumin powder, salt and squeeze lemon into it. Mix well.6. Generously stuff each bitter gourd with a portion of the mutton mixture. Sew the bitter gourd with a thread and a needle to hold the stuffing inside.7. Heat sufficient oil in a non-stick pan, add the stuffed bitter gourds and shallow fry from all the sides till golden brown. Take them off the heat.8. To make the gravy, add chopped onions in the same hot pan. Sauté well and cook till golden brown.9. Add ginger-garlic paste and mix well. Cook for 1-2 minutes. Add tomatoes and tomato puree and mix well. Cook for 2-3 minutes.10. Add red chilli powder, remaining turmeric powder, cumin powder and salt. Add coriander powder. Mix well and cook for 1-2 minutes.11. Add green chilli and mix. Add ¾ cup water, mix and let the mixture come to a boil.12. Add the bitter grourd and gently mix. Cover and cook on low heat till the keema and karela are cooked completely.13. Add kasuri methi powder and mix well. Cook for 1 minute. Squeeze lemon and mix well. Take it off the heat.14. Transfer on a serving plate and garnish with coriander sprig.Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #CricketWorldCup2019 #WorldCricEAT
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