Ingredients:
- Bitter gourd 3
- Salt 2-3 tbs (to remove bitterness of bitter gourd)
For mince:
- Oil 2-3 tbs
- Cumin 1 tsp
- Onion finely sliced 3
- Ginger garlic paste ½ tbs
- Mince ½ kg
- Turmeric ¼ tsp
- Red chili flakes 1 tsp
- Cumin powder 1 tsp
- Whole spice powder 1 tsp
- Salt 1 tsp or to taste
For frying bitter gourd:
- Oil 2 tbs (for stuffed bitter gourd frying)
For Gravy:
- Oil 4-5 tbs
- Tomatoes chopped 3
- Ginger garlic paste ½ tbs
- Kashmiri chili powder 1/2 tsp (optional)
- Cumin powder 1 tsp
- Turmeric ¼ tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Salt 1 tsp or to taste
- Water ½ cup or as required
- Jaggery 2 tbs
- Tamarind pulp 2 tbs or to taste
- Green chilies chopped 2-3
- Coriander leaves chopped 2 tbs
Directions:
For removing bitterness of bitter gourd:
Wash bitter gourd, peel them and slit them from center and remove seeds, then apply salt inside out generously and leave it for 20 mins.
Now wash salted bitter gourd thoroughly to remove salt.
For mince filling:
Heat oil in a pan and add cumin seed, once seed splutter, add onion and fry until light brown.
Add Ginger garlic paste and fry for a min. Add mince and fry. Add all spices and mix well and cook until mince is cooked and water is dried and dish out.
Now stuff each bitter gourd with mince 4-5 tbs each. Tie a thread carefully.
Heat oil in a pan and shallow fry bitter gourd 7-8 mins until golden brown.
For Gravy:
To make gravy, heat 4-5 tbs oil and add tomatoes. Cook until tomatoes are soft.
Add ginger garlic paste, kashmiri chili powder, cumin powder, turmeric, red chili powder, coriander powder, salt and remaining cooked mince. Mix well.
Add water and mix. Add fried and filled bitter gourd, cover and simmer for 5-6 mins.
Add jiggery and mix it.
Now add tamarind pulp, green chilies and coriander leaves, mix well and serve.
Ajza:
- Karele 3
- Namak 2-3 tbs (to remove bitterness of bitter gourd)
For mince:
- Oil 4 tbs
- Zeera 1 tsp
- Pyaz finely sliced 3
- Adrak lehsan paste ½ tbs
- Qeema ½ kg
- Haldee ¼ tsp
- Lal mirch kuti 1 tsp
- Zeera powder 1 tsp
- Garam masala powder 1 tsp
- Namak 1 tsp or to taste
For frying bitter gourd:
- Oil 2 tbs (for stuffed bitter gourd frying)
For gravy:
- Oil 4-5 tbs
- Tamatar chopped 3
- Adrak lehsan paste ½ tbs
- Kashmiri lal mirch 1/2 tsp (optional)
- Zeera powder 1 tsp
- Haldee ¼ tsp
- Lal mirch powder 1 tsp
- Dhania powder 1 tsp
- Namak 1 tsp or to taste
- Pani ½ cup or as required
- Gurr 2 tbs
- Imli 2 tbs or to taste
- Hari mirch chopped 2-3
- Hara dhania chopped 2 tbs
Directions:
For removing bitterness of bitter gourd:
Karele ko dho lein,cheel ker beech mein sa cut laga ker seeds nikla lein,is per namak ache tarhan ander bahir laga lein aur 20 mins kliya rakh dein.
Karele ko dho lein.
For mince filling:
Pan mein oil garam karein,zeera dal ker fry kerlein,ab is mein pyaz shamil karein aur halki sunhairi hunay tak fry kerlein.
Adrak lehsan dal ker saute karein,ab qeema shamil karein aur fry ker lein.Tamam masalay dal ker ache tarhan mix karein aur itna paka lein k qeema gul jaye aur pani sukh jaye,dish mein nikal lein.
Ab karele mein qeema filling 4-5tbs bhar ker dhagay sa band lein.
Pan mein oil garam ker k qeema bharay karele 7-8 mins kliya sunhairi honay tak fry kerlein.
For Gravy:
Gravy banana kliya,oil garam karein aur tamatar shamil ker k itna paka lein tamatar naram ho ajyein.
Adrak lehsan paste,kashmiri lal mirch,zeera powder,haldee,lal mirch powder,dhania powder,namak aur bacha huwa qeema filling dal dein,
Pani shamil ker k mix karein,fried qeema bhara karele dal dein,dhak ker halki anchh per 5-6 mins kliya paka lein.
Gurr dal ker mix ker lein.
Akhir mein imli,hari mirchein aur hara dhania shamil karein,ache tarhan mix ker k serve karein.
