Qeema Bharay Karelay

Qeema Bharay Karelay Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Pakistani Recipes.

single recipe
Recommended By Chef To Prep
To Cook Servings
2189 0

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.

Posted By: Humera, Karachi

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