Ingredients:
-Karelay (Bitter gourd) ½ kg
-Namak (Salt) as required
-Sarson ka tel (Mustard oil) ¼ Cup
-Sarson ka tel (Mustard oil) 4 tbs
-Pyaz (Onion) sliced 2 medium
-Qeema (Mince) beef 400g
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Zeera powder (Cumin powder) ½ tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Sarson ka tel (Mustard oil) 2-3 tbs
-Pyaz (Onion) sliced 3-4 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Tamatar (Tomato) pureed 1 Cup
-Imli pulp (Tamarind pulp) 2 tbs (optional)
-Namak (Salt) ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Garam masala powder ¼ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Hari mirch (Green chillies) sliced 2-3
-Hara dhania (Fresh coriander) chopped
-Hara dhania (Fresh coriander) chopped
Directions:
-Peel & deseed bitter gourd.
-Add salt & rub salt evenly on all bitter gourds and let them rest for 1 hour then wash thoroughly with water to remove excess salt & bitterness & set aside.
-In a frying pan,add mustard oil and bring it to smoke point.
-Add bitter gourds & fry on low flame from all sides until light golden (8-10 minutes) & set aside.
-In a frying pan,add mustard oil and bring it to smoke point.
-Add onion and fry until light golden.
-Add mince & mix well until it changes color.
-Add ginger garlic paste,turmeric powder,salt,red chilli powder,cumin powder,coriander seeds & mix well,cover & cook on low flame for 6-8 minutes then cook on high flame until it dries up.
-Stuff prepared mince in bitter gourds and tie & seal with kitchen thread & set aside.
-Reserve remaining mince for later use.
-In a wok,add mustard oil and bring it to smoke point.
-Add onion & fry until light golden.
-Add ginger garlic paste,pureed tomatoes,tamarind pulp,salt,turmeric powder,Kashmiri red chilli powder,garam masala powder,red chilli powder,mix well & cook for 3-4 minutes.
-Add reserved mince,mix well & cook for a minute.
-Add stuffed bitter gourds,cover & steam cook on low flame for 5-6 minutes.
-Turn sides,add green chillies & fresh coriander,cover & steam cook on low flame for 8-10 minutes.
-Garnish with fresh coriander & serve with naan or roti.
Ajza:
-Karelay (Bitter gourd) ½ kg
-Namak (Salt) as required
-Sarson ka tel (Mustard oil) ¼ Cup
-Sarson ka tel (Mustard oil) 4 tbs
-Pyaz (Onion) sliced 2 medium
-Qeema (Mince) beef 400g
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Zeera powder (Cumin powder) ½ tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Sarson ka tel (Mustard oil) 2-3 tbs
-Pyaz (Onion) sliced 3-4 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Tamatar (Tomato) pureed 1 Cup
-Imli pulp (Tamarind pulp) 2 tbs (optional)
-Namak (Salt) ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Garam masala powder ¼ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Hari mirch (Green chillies) sliced 2-3
-Hara dhania (Fresh coriander) chopped
-Hara dhania (Fresh coriander) chopped
Directions:
-Karelay ko peel ker ka deseed ker dein.
-Namak dal ker ache tarhan rub ker lein aur 1 hour kliya chor dein phir pani sa dho lein ta ka namak aur bitterness nikal jaye aur side per rakh dein.
-Frying pan mein sarson ka tel dal ker smoke point anay tak garam ker lein.
-Karelay dal dei aur halki ancch per tamam sides sa light golden ho janay tak fry ker lein (8-10 minutes) & side per rakh dein.
-Frying pan mein sarson ka tel dal ker smoke point anay tak garam ker lein.
-Pyaz dal dein aur light golden ho janay tak fry ker lein.
-Qeema dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Adrak lehsan paste,haldi powder,namak,lal mirch powder,zeera powder aur sabut dhania dal ker ache tarhan mix karein aur dhak ker halki ancch 6-8 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
-Tayyar qeema ko karelay ka ander bhar dein aur kitchen thread sa tie ker ka seal ker lein & side per rakh dein.
-Remaining qeema ko bad mein use kernay kliya side per rakh dein.
-Karahi mein sarson ka tel dal ker smoke point anay tak garam ker lein.
-Pyaz dal dein aur light golden ho janay tak fry ker lein.
-Adrak lehsan paste,pureed tamatar,imli pulp,namak,haldi powder,Kashmiri lal mirch powder,garam masala powder aur lal mirch powder dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
-Reserved qeema dal ker ache tarhan mix karein aur ek minute kliya paka lein.
-Stuffed karelay dal ker dhak dein aur halki ancch per 5-6 minutes kliya paka lein.
-Karelay ki sides ko turn ker lein,hari mirchein aur hara dhania dal ker dhak dein aur halki ancch per 8-10 minutes kliya steam cook ker lein.
-Hara dhania sa garnish ker lein,naan & roti ka saath serve karein!
