Ingredients: For Filling
- Qeema (Mince): 1/2 kg
- Chana Daal (Split Bengal Gram): 1/2 cup (soaked for 5 hours)
- Piyaz (Onion): 1 medium
- Lehsan (Garlic) paste: 1 tsp
- Pissi Laal Mirchen (Red Chilli powder): 1 tsp [heaped]
- Namak (Salt): 3/4 tsp
- Haldi (Turmeric powder): 1/4 tsp
- Pissa Dhaniya (Coriander powder): 1 tsp
- Pani (Water): 2 glasses
- Garm Masala (Whole spices) powder: ¼ tsp
- Karely (Bitter Gourd): 1 kg [small and same size]
Method
Step 1: Add Pani (Water), Chana Daal (Split Bengal Gram), Qeema (Mince), Piyaz (Onion), Lehsan (Garlic) paste, Pissi Laal Mirchen (Red Chilli powder), Namak (Salt), Haldi (Turmeric powder), Pissa Dhaniya (Coriander powder), Garm Masala (Whole spices) powder, mix, cover and cook at low flame till Qeema (Mince) is tender. Mash the Qeema (Mince) and Daal (Lentil) using a masher. Cook on high flame till water evaporates.
Step 2: Wash Karely (Bitter Gourd), peel, deseed, and fill the qeema mixture as shown in the video. No need to use a thread.
Step 3: Fry Karely (Bitter Gourd) at medium to low flame until light golden brown.
Ingredients: For Gravy
- Piyaz (Onion): 2 medium
- Tamater (Tomatoes): 3 medium
- Dahi (Yogurt) – 6 tbs
- Pissi Laal Mirchen (Red Chilli powder): 1 tsp [heaped]
- Namak (Salt): ½ tsp
- Haldi (Turmeric powder): ¼ tsp
- Lemon juice: 2-3 tbs
- Oil: 1 cup
Method
Step 1: In the same oil (in which Karely are fried) add 3 tbs of Piyaz (Onion) and fry until lightly golden. Add Tamater (Tomatoes), Pissi Laal Mirchen (Red Chilli powder), Namak (Salt), Haldi (Turmeric powder), and mix. Add 3 tbs of Pani (Water), cover, and cook on low flame till Tamater are tender.
Step 2: Add Dahi (Yogurt), leftover qeema, and mix. Add stuffed Karely, remaining Piyaz (Onion), mix, cover, and cook at low flame till Karely are tender.
If there is water, cook at a high flame till water evaporates.