- 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.