Bharwan Keema Karela (Bitter Gourd stuffed with Chicken Mince)

          For all the bitter gourd lovers and non lovers too, this yummy stuffed keema karela is to be relished. It is simply irresistible. This wonder veggie has numerous health benefits and is particularly good for diabetics. I made use of chicken mince, you may use mutton mince instead. 

          So why not try this amazing side dish and enjoy with any form of rice preparation or Indian bread? For more variation you can make a gravy and dunk these stuffed gourds into it. So check out an easy step by step pictorial recipe to prepare it. 

• 8-10 small size bitter gourds
• 200 gms. chicken mince, washed & drained
• 1/4 cup green peas
• 5 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tbsp. fresh coriander leaves, chopped

          Scrape the bitter gourds, make a slit and discard the seeds. Apply some salt to the bitter gourd and also to the scraped pieces and leave aside for an hour. Rinse well and squeeze off excess water. Keep aside. 

          Make a paste with ginger-garlic, tomato paste, all the dry spices and some water. Keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the scraped pieces along with a pinch of salt, turmeric powder and red chili powder. Keep aside.

          Heat 2 tbsp. oil and stir fry the onions till light brown. Now add the prepared paste and mix well. Sauté till the oil separates.

          Add the mince and mix to combine well. Add the green peas and cook for 4-5 minutes. Add the sautéed scraped bitter gourd, cover and cook till the moisture is all absorbed.

          When done, add the ghee and coriander leaves. Give it a stir and set aside to cool. Stuff the slit bitter gourds with the prepared keema and tie with a thread. 

          Heat remaining oil in a pan and arrange the stuffed bitter gourds. Cover and cook till it is nicely fried on both sides. Transfer to a serving plate and serve along with remaining keema. 

          This dish can be relished with plain steamed rice, jeera rice, plain biryani, pulao or an type of Indian bread. 

                      Scrape bitter gourds, make a slit & discard seeds. Apply some salt to
                      the bitter gourd & to the scraped pieces & leave aside for an hour. 
                      Rinse well & squeeze off excess water. Keep aside. 

                       Heat 1 tbsp. oil & sauté scraped pieces with a pinch of salt, turmeric
                       powder & red chili powder. Keep aside.

                               Heat 2 tbsp. oil and stir fry the onions till light brown. 

                              Add prepared paste & mix well. Sauté till the oil separates.

                                 Add the mince and mix to combine well. 

                                 Add green peas and cook for 4-5 minutes. 

                         Add sautéed scraped bitter gourd, cover & cook till the moisture is
                         all absorbed.

                                When done, add ghee & coriander leaves. Set aside to cool. 

                          Stuff slit bitter gourds with prepared keema & tie with a thread. 

                                 Heat remaining oil & arrange the stuffed bitter gourds.

                                 Cover & cook till it is nicely fried on both sides. 

                       Transfer to a serving plate & serve along with remaining keema. 

                       Relish with steamed rice, jeera rice, plain biryani, pulao or an type
                       of Indian bread.