Qeema Bharay Karelay

INGREDIENTS:

Chana Daal (Split Bengal Gram): half cup 
Karelay (Bitter-Gourd): 5-6 
Iodized Salt : 1- 1.5 tablespoons 
Oil: 1 cup 
Onions (chopped) : 2 medium 
Beef Mince (Qeema: half kg 
Ginger & Garlic Paste: 1 Teaspoon each 
Achar Gosht Masala: 1 Teaspoon 
Tomatoes (chopped): ½ packet 
Fresh Coriander (chopped) : 4 medium 
Green Chili (chopped) : 1 tablespoon / 2 pods

How to make Qeema Bharay Karelay

 

METHOD:

Soak the chana daal (Split Bengal Gram) for a few hours; boil till tender but not mushy and keep aside. 

Peel the karelay (bitter-gourd); slit open from one side making a pocket and de-seed. 

Thoroughly rub Salt on bitter-gourd and let it sit for 15 minutes; rinse carefully under running tap water to get rid of the salt completely and pat dry. 

Heat the oil in a saucepan and fry the karela till its light golden; keep aside. 

In the same oil sauté the onions. 

Now add the minced meat and cook on high heat till the meat is properly cooked. 

Turn the heat low; add Ginger Paste, Garlic Paste, and Achar Gosht Masala. Cook for few minutes, using a little water to prevent the masala from getting burnt. 

Add tomatoes and ½ cup of water; cook on medium heat with the lid on till all the liquid dries up. 

Add the boiled chana daal, fresh coriander, and green chili; do bhunai. 

Stuff the bitter gourd with the cooked qeema mix, tie each one with some cotton thread/string and put it on a dum with the leftover qeema. The string will prevent the filling from falling out of the slit