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Keema Bhare Karele - SK Khazana

Bitter gourds stuffed with spicy mutton mince, shallow fried and cooked in a delightful tomato gravy This is a Sanjeev Kapoor exclusive recipe.

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Keema Bhare Karele - SK Khazana

Main Ingredients Bitter gourd, Mutton mince (keema)
Cuisine Pakistani
Course Main Course Mutton
Prep Time 51-60 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

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.
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