keema karela Recipe


keema karela Recipe

Keema bhare KareleĀ  recipe is sure to entice all. The bitter taste of karela get masked with the smart choice of spices, mince meat and other ingredients and the dish is typically enjoyed with rotis.


Mince Meat (Keema) 1/2 kg
Karela, bitter gourd or bitter melon (medium size)1 kg or 8-10 nos.
Salt 1 tea sp
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


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 saltClick to find more about salt, lemon juice and turmeric powder.
Allow to cool, strain water and keep aside.

Preparing Keema or mince meat:
Now add all the chopped green masala and spices in Keema (mince meat) except turmeric powder,lemon juice and oil.
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.

In another pan put some oil and fry the rest of the Qeema (what is left from the stuffed karelas) fro few minutes. Dont over cook it.
Now in a serving dish put this fried Qeema and Place all the stuffed Karelas in it.
Garnish with fresh green corriander and serve hot with Roti and Raita.