Stuffed Karela recipe meri Sas ke Style mein Keema Bharay Karelay

Ingredients

• 6 pieces Bitter Gourd (Karela) (Medium size, washed; ends trimmed, slit lengthwise, seeds removed)
• 2 tsp Salt (Divided: 1 tsp for soaking, 1 tsp for keema seasoning)
• 1.5 tsp Turmeric Powder (1 tsp for soaking, 0.5 tsp for keema)
• 5 tbsp Vegetable Oil (For shallow frying and cooking keema)
• 1 large Onion (Finely chopped)
• 2 large Tomato (Finely chopped)
• 4 cloves Garlic (Minced)
• 250 g Ground Beef or Mutton (Keema) (Fresh, trimmed of excess fat)
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 0.25 tsp Long Pepper Powder (Traditional spice, optional)
• 1 tsp Sugar (Kabab Chini) (Balances bitterness)

Instructions

1. Prepare the Bitter Gourd

   Trim the ends of each bitter gourd, make a lengthwise slit without cutting all the way through, and scoop out all seeds and fibrous strands.

   Time: PT5M

2. Soak with Salt & Turmeric

   Place the slit gourds in a bowl, sprinkle 1 tsp salt and 1 tsp turmeric powder, toss to coat, and let them sit for 2 hours. This draws out excess bitterness and softens the flesh.

   Time: PT2H

3. Rinse and Drain

   After 2 hours, rinse the gourds under running water to remove the released bitterness, then pat dry with a kitchen towel.

   Time: PT5M

4. Chop Vegetables

   Finely chop the onion, tomatoes, and mince the garlic.

   Time: PT5M

5. Make the Keema Stuffing

   In a mixing bowl, combine ground meat with coriander powder, 0.5 tsp turmeric, red chili powder, long pepper powder, sugar, 1 tsp salt, and the minced garlic. Mix until the spices are evenly distributed.

   Time: PT5M

6. Stuff the Gourds

   Transfer the keema mixture into a piping bag (or a zip‑lock bag with a corner cut) and fill each bitter gourd cavity, pressing gently to pack the stuffing.

   Time: PT5M

7. Shallow Fry the Stuffed Gourds

   Heat 3 tbsp oil in a skillet over medium‑high heat (about 180°C). Add the stuffed gourds and fry for 8‑10 minutes, turning gently, until the skins are lightly golden but the interior is still soft.

   Time: PT10M

   Temperature: 180°C

8. Cook the Keema Base

   In the same pan, add 2 tbsp oil if needed, then add the remaining keema mixture (if any) and sauté for 5 minutes. Add the chopped onions and sauté until translucent, then add tomatoes and cook another 5 minutes until the tomatoes break down.

   Time: PT10M

   Temperature: 180°C

9. Dum (Steam) the Stuffed Gourds

   Nestle the shallow‑fried stuffed gourds into the pan with the keema base, cover with a tight‑fitting lid, reduce heat to low (about 90°C) and let cook for 10 minutes so the meat finishes cooking and the flavors meld.

   Time: PT10M

   Temperature: 90°C

10. Serve

    Transfer the stuffed bitter gourds to a serving plate, drizzle any remaining pan juices over the top, and serve hot with roti, paratha, or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bitter Gourd (Karela): Zucchini (for milder flavor)
• Instead of Salt: Sea salt
• Instead of Turmeric Powder: Fresh turmeric (grated)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ground Beef or Mutton (Keema): Ground chicken, Ground turkey
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Red Chili Powder: Paprika (mild)
• Instead of Long Pepper Powder: Black pepper (½ tsp)
• Instead of Sugar (Kabab Chini): Honey (½ tsp)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Spoon or Spatula
• Piping Bag (optional)
• Frying Pan / Skillet
• Stove
• Plate
• Tongs (optional)

Critical Steps — Do Not Skip

• Removing all seeds from the bitter gourds
• Soaking the gourds in salt and turmeric for 2 hours
• Evenly mixing the keema with spices
• Filling the gourds without over‑packing
• Shallow frying to set the shape
• Dum cooking to finish the meat safely

Chef Tips from the Video

• For a milder flavor, lightly brush the bitter gourd with lemon juice after soaking.
• A pinch of garam masala added at the end of the dum step adds extra aroma.
• Use a stainless‑steel skillet for an even shallow fry without sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Not recommended; the dish contains meat.

Make-Ahead Tips

• Stuff the gourds a few hours ahead and keep them covered in the fridge; fry and finish just before serving.
• The keema mixture can be prepared a day in advance and refrigerated.

Frequently Asked Questions