Bitter gourd is not everyone’s favorite vegetable because of its bitter taste but whenever I made this Keema Bharay Karelay for my family or any get-together, people not only love to have it but also ask me about the recipe of the dish.
Here I have made the bitter gourds in a way that its bitter taste is less noticed and the chicken taste is dominant. If you are not a bitter gourd fan then you must try this dish and I am sure you will love it.
Prep Time – 15 Minutes
Cook Time – 35 Minutes
Yield – 5
Difficulty Level – Easy
- 5 bitter gourds
- 2 pounds chicken mince
- 1 onion (finely chopped)
- ½ cup chopped leeks
- 3 tablespoons chopped mint
- 1 teaspoon cumin seeds
- 1 teaspoon dried coriander powder
- 1 cinnamon stick (powdered)
- Oil as needed
- Salt as needed
- Black pepper as needed
- 3 green chilies (finely chopped)
- ¼ teaspoon garam masala
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- Peel the bitter gourds then cut in halves lengthwise. Remove the core and make them shallow from inside.
- Now season the bitter gourds with salt properly and set aside for half hour.
- Heat 3 to 4 cups of water in a pan and add the salted bitter gourds. Cook for about 3 to 4 minutes or until the bitter gourds are a bit tender. Don’t overcook; let it be a bit crisp. Take out in a dish and set aside to cool.
- In the meanwhile heat oil in a pan and add chicken mince. Cook for 3 to 4 minutes then add garlic and ginger paste, salt, black pepper, coriander powder, cumin seeds and cinnamon powder and cook for 1 more minute.
- Add the chopped onions and leeks and again cook for 3 to 4 minutes.
- Finally add chopped mint, green chilies and garam masala and take out in a dish.
- Now stuff the chicken mixture into the bitter gourds and seal them with kitchen thread so the stuffing does not comes out. Repeat the same procedure with all of them then set aside.
- In the meanwhile heat 3 to 4 tablespoons of oil in a pan and add the stuffed bitter gourds. Fry for about 3 to 4 minutes at medium low heat, on one side then change the sides and again fry for 3 to 4 minutes.
- When ready, take out in a serving dish and serve with mint chutney or Imli chutney and enjoy.