Traditional Pakistani Stuffed Keema Karela Recipe (Keema Bharay Karely)

        

      

If you are looking for an authentic, flavor-packed traditional Pakistani dish, Stuffed Keema Karela (Bitter Gourd stuffed with minced meat) is an absolute classic. Many people avoid cooking bitter gourd due to its bitterness, but with our secret preparation technique, you can completely remove the bitter taste! Follow this step-by-step guide to make perfectly seasoned minced beef or mutton stuffed inside tender, golden-fried bitter gourds.

Ingredients:

1. For Bitter Gourd Preparation:

• Bitter Gourd (Karela): 1/2 kg (medium-sized)
• Salt: 2 tablespoons (for removing bitterness)
• Thread / Daga: For tying the gourds

2. For the Keema (Minced Meat) Filling:

• Mince (Beef, Chicken, or Mutton): 1/2 kg
• Onions: 2 medium (finely chopped)
• Tomatoes: 2 medium (chopped)
• Ginger-Garlic Paste: 1 tablespoon
• Oil: 1/2 cup
• Spices: 1 tsp Red chili powder, 1 tsp Coriander powder, 1/2 tsp Turmeric powder, 1 tsp Cumin powder, 1 tsp Garam masala, Salt to taste.
• Fresh Coriander & Green Chilies: For garnish

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Step-by-Step Instructions:

Step 1: Preparation of Bitter Gourd (Karela)

1. Wash the bitter gourds thoroughly. Cut off the tops and scrape the outer skin lightly using a knife or a peeler to reduce bitterness.
2. Make a straight slit lengthwise down one side of each karela. Carefully remove the seeds and white pith inside using a spoon.
3. Rub 2 tablespoons of salt inside and outside the gourds. Leave them aside for 30 minutes to release their bitter juices.
4. Wash them thoroughly with cold water to remove all salt, squeeze out excess water completely, and pat dry with a paper towel.

Step 2: Prepare the Keema Stuffing

1. Heat 2 tablespoons of oil in a pan. Add onions and sauté until translucent. Add ginger-garlic paste and fry for a minute.
2. Add the minced meat (keema) and cook until it changes color. Stir in the tomatoes, red chili powder, coriander powder, turmeric, and salt.
3. Cover and cook on low heat until the meat is fully cooked and the water dries up completely. Stir in cumin and garam masala. Let it cool.

Step 3: Stuffing and Frying

1. Stuff each prepared bitter gourd generously with the cooked keema mixture.
2. Wrap clean thread (daga) securely around each karela to keep the filling from falling out during frying.
3. Heat the remaining oil in a deep frying pan. Fry the stuffed gourds on medium-low heat, turning occasionally, until they turn an even golden-brown color and become tender.
4. Remove the threads carefully before serving. Garnish with remaining keema, fresh coriander, and sliced green chilies.

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