Keema Karelay (Stuffed)

• servings: 4
• active time: 30
• total time: 1 hour 10 mins

Ingredients

6–8 medium karelay (bitter gourds)

1 lb (450g) ground beef or mutton

2 medium onions, finely chopped

2 tablespoons ginger-garlic paste

2 teaspoons red chili powder (adjust to taste)

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin seeds

Salt to taste

2–3 tablespoons oil

Fresh coriander leaves (for garnish)

Directions

Prepare the Bitter Gourds

Peel the bitter gourds and make a slit lengthwise. Remove seeds. Rub with salt and let sit for 30 minutes to reduce bitterness. Rinse and pat dry.

Cook the Meat Filling

Heat oil in a pan. Add cumin seeds and let splutter. Add onions and sauté until golden. Add ginger-garlic paste and cook 2 minutes. Add ground meat, red chili, turmeric, coriander powder, and salt. Cook until dry. Let cool.

Stuff the Gourds

Fill each gourd with the meat mixture. Secure with toothpicks or thread if needed.

Cook the Stuffed Gourds

In the same pan, add a bit of oil and place the stuffed gourds. Cook on low heat, turning occasionally, until tender and lightly browned.

Garnish & Serve

Sprinkle fresh coriander. Serve hot with roti or paratha.