We Need Your Feedback

We want you to tell us what you would like to see on our posts; more recipes, more information about the same herbs and spices, or do you want to know about different ones?If so,which? Please leave answers to these questions in the comments boxes.We have made it easier for you to do this (today). If you have any other advice or a recipe that you would like us to include, tell us (recipes will be attributed to you).

Monday, November 29, 2010

HOW TO MAKE STUFFED KARELLA (BITTER GOURD): KEEMA BARAY KARELLA RECIPE

STUFFED KARELLA
Ingredients
8 medium-sized karella(bitter gourd)
2 tbsp salt
½ kilo minced/ground beef
1 large onion, finely chopped
2 tomatoes, finely chopped
1 inch piece ginger root, finely chopped
6 cloves garlic, finely chopped
4 green chillies, finely chopped
1 tbsp finely chopped fresh coriander leaves
1 tbsp lemon juice
1 tbsp cumin seeds
1 tsp ground coriander seeds
1 tsp turmeric
1 tsp chilli powder
1 tsp ajwain or thyme
1 tbsp ground pomegranate seeds (anar dana)
salt to taste
oil for frying

Method
Remove the knobbly skin from the karella with a knife, leaving smooth skin on the karella.
Cut the karella (not all the way through) in half lengthwise and remove the seeds with a teaspoon.
Rub the salt into the inside and onto the outside of the karella and leave for ½ an hour to remove the bitter juices. Then rinse off the salt under running water. When you have done this squeeze the karella to remove excess water.
Put the meat, with all the other ingredients apart from the karella and oil into a pan with a glass of water, and cook this, stirring well, until the mixture is dry.
Remove from the heat and allow to cool.
Put the meat mixture in the karella and sew up the slits so that the mixture doesn’t fall out.
Now heat the oil in a frying pan and fry the karella for 15 minutes on a medium heat, until they become brown all over.
Remove from the heat and serve.
They can also be eaten cold.
These have Taste and are a Treat.


No comments:

Post a Comment

Copy the following code.