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. By Sanjeev Kapoor 09 Jul 2020 in Recipes Non Veg New Update 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 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. 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. 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. Stuff each bitter gourd with a generous portion of the mutton mixture. Sew the bitter gourd with thread to hold the stuffing inside. 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. To make the gravy, add onions to the oil remaining in the same hot pan and sauté till golden brown. 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. Add red chilli powder, turmeric powder, cumin powder and salt and mix. Add coriander powder, mix well and saute for 8-10 minutes. Add a little salt and mix. Add green chilli and mix. Add ¾ cup water, mix and let the mixture come to a boil. Add the bitter gourd and mix gently. Cover and cook on low heat for 4-5 minutes 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. Transfer the gourds onto a serving plate and pour some gravy over them. Garnish with a coriander sprig and serve hot. #Tomato #Dried pomegranate seeds (anardana) #Coriander powder #Green chillies #Red chilli powder #Green chilli #Onions #Onion #Lemon #Oil #Fresh coriander leaves #Cumin powder #Mutton mince (keema) #Turmeric powder #Ginger #Dried fenugreek leaves (kasuri methi) powder #Garam masala powder #Tomatoes #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article