Qeema Bharay Karelay
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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.
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Humera, Karachi