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Keema Bhare Karailay Recipe

Welcome your guests to the dining table with this amazing Keema Bhare Karailay. It is prepared with mere dedication and can definitely please your taste buds. Find the required ingredients and method to prepare it online on this page.

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Time

0:50 - 0:30

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6681

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Submited by

daani from Karachi

Ingredients

5 Bitter Gourds (Karailay)
2 pounds of Minced Beef (Keema)
3 large Onions (peeled & sliced) (all 3 seperated)
2 medium Tomatoes
1 more small Tomato (for garnish)
4 Green Chillies (Hari Mirch) (more or less may be used depending on taste preferance.)
5 cloves of Garlic (Lehsan) (chopped)
1 (2-inch) piece of Ginger (Adrak) (freshly grated)
A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) (for garnish)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
3 tbsp. of Salt (or as needed to cover bitter gourds)
2 tbsp. of Cooking Oil
More Cooking Oil (for deep frying)
Thread (for sewing bitter gourds)
Needle (for sewing bitter gourds)
½ cup of Water

Method

Take the bitter gourds and peel off the skin. Cut each bitter gourd longways and de-seed them. Sprinkle salt all over the bitter gourds to cover them well with salt. Set aside for atleast 3 hours (overnight if possible.) With warm water wash the bitter gourds well and rinse them.
In a frying pan heat 2 tablespoons of oil. To the oil add the minced beef, 1 onion, 1 tomato, garlic, ginger, 1 teaspoon of red chilli powder and 1 teaspoon of salt. Saute well on medium heat until the beef is well cooked. (You may add a little water if necessary to prevent burning.)
Fill each bitter gourd with the minced beef. Then sew the bittergourds with thread and a needle, so they do not open while frying. In a deep fryer or karai, deep fry bittergourds in oil on medium heat until they turn golden.
Heat 2 tablespoons of oil in a frying pan. Add 1 onion, 1 tomato, 1 teaspoon of red chilli powder, 1 teaspoon of salt and ½ cup of water. Cook on low heat for about 15 minutes or until the tomato gets soft and onion is transparent. Mash it with a spoon to make a gravy. Add ¼ cup of oil and cook for another 5 minutes.
Add bitter gourds to the gravy and simmer for another five minutes on low heat. Garnish with chopped tomato, onion, green chilli and coriander/cilantro leaves.

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