Keema Bhare Karele - SK Khazana

Ingredients list for Keema Bhare Karele - SK Khazana

• 6 Bitter gourd medium
• 300 grams Mutton mince (keema)
• Salt to taste
• 1 teaspoon Turmeric powder
• 1 Onion medium, chopped
• 1 Tomato small, chopped
• 2 teaspoons Garlic chopped
• 2 teaspoons Ginger chopped
• 1-2 Green chillies chopped
• 2 tablespoons Fresh coriander leaves chopped
• 1 tablespoon Crushed coriander seeds
• 2 teaspoons Dried red chilli flakes
• 2 teaspoons Dried pomegranate seeds (anardana)
• 1 1/2 teaspoons Red chilli powder
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Cumin powder
• 1/2 Lemon
• 1/2 cup Oil
• Gravy
• 2 Onions medium, finely chopped
• 1 tablespoon Ginger garlic paste
• 2 Tomatoes medium, finely chopped
• 1/4 cup Tomato puree
• 1/2 tablespoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1 tablespoon Coriander powder
• 1 Green chilli chopped
• 1/4 teaspoon Dried fenugreek leaves (kasuri methi) powder
• 1/2 Lemon
• Fresh coriander sprig for garnish

Method

1. Scrape the skin of the bitter gourds with the back of a knife. Slit lengthwise in the middle without cutting through, scoop out the seeds and put the gourds into a large bowl.
2. Sprinkle salt and ½ tsp turmeric powder and rub in well. Set aside for 20 minutes. Gently squeeze out the excess water. Pour sufficient water in a large bowl, add the gourds and wash them thoroughly.
3. To make the stuffing, take mutton mince in a bowl, add onion, tomato, garlic, ginger, green chillies, coriander leaves, crushed coriander seeds, dried red chilli flakes, dried pomegranate seeds, red chilli powder, garam masala powder, ½ tsp turmeric powder, cumin powder and salt, Squeeze the juice of ½ lemon and mix well.
4. Stuff each bitter gourd with a generous portion of the mutton mixture. Sew the bitter gourd with thread to hold the stuffing inside.
5. Heat oil in a non-stick pan, add the stuffed bitter gourds and shallow–fry, rotating them, till golden brown all around. Drain them and place them on a plate.
6. To make the gravy, add onions to the oil remaining in the same hot pan and sauté till golden brown.
7. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. Add tomatoes and tomato puree, mix well and saute for 2-3 minutes.
8. Add red chilli powder, turmeric powder, cumin powder and salt and mix. Add coriander powder, mix well and saute for 8-10 minutes.
9. Add a little salt and mix. Add green chilli and mix. Add ¾ cup water, mix and let the mixture come to a boil.
10. Add the bitter gourd and mix gently. Cover and cook on low heat for 4-5 minutes
11. Add kasuri methi powder and mix well. Cook for 1 minute. Squeeze the juice of ½ lemon and mix gently. Take it off the heat.
12. Transfer the gourds onto a serving plate and pour some gravy over them. Garnish with a coriander sprig and serve hot.