keema daal bharay karelay

Qeema Bharay Karelay

Probably considered one of the most difficult vegetables to work with. The bitter-gourd, always shunned for its extreme bitter taste and tough exterior, gets completely transformed in this chatpatti recipe. A brilliant way to eat this highly nutritious member of the gourd family without making a face!

  • Prepare in: 20 mins

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  • Chana Daal (Split Bengal Gram) : half cup
  • Karelay (Bitter-Gourd) : 5-6
  • National Iodized Salt : 1- 1.5 tablespoons
  • Oil : 1 cup
  • Onions (chopped) : 2 medium
  • Beef Mince (Qeema : half kg
  • National Ginger & Garlic Paste : 1 teaspoon each
  • National Achar Gosht Masala : 1 teaspoon
  • Tomatoes (chopped) : ½ packet
  • Fresh Coriander (chopped) : 4 medium
  • Green Chili (chopped) : 1 tablespoon / 2 pods


Soak the chana daal (Split Bengal Gram) for a few hours; boil till tender but not mushy and keep aside.

Peel the karelays (bitter-gourd); slit open from one side making a pocket and de-seed.

Thoroughly rub National 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 sauce pan 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 National Ginger Paste, National Garlic Paste and National 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 left over qeema. The string will prevent the filling from falling out of the slit.