Keema Bhare Karelay Bitter Melon Stuffed With Minced Chicken Recipes

Steps:

• Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
• In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
• Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
• Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
• Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
• Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
• In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
• Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
• Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.

Steps:

• Rinse bitter melon.
• Trim on both ends as needed and scrape any blemishes or hard skin.
• Cut into small rounds.
• Heat the oil in a skillet on medium-high heat.
• Add karela almost in a single layer; stir and cook until brownish.
• Reduce the heat if they tend to burn.
• Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
• Add the tomatoes.
• Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
• Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
• Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
• Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
• Stuff all the karela this way.
• Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
• Stir gently so that stuffing does not come out.
• When half cooked, add the onions.
• Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.

Steps:

• Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds.
• Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour.
• Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes.
• Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside.
• Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato.
• Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done.
• Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well.
• Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly.
• Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes.
• Serve with chopped fresh coriander.