Fried Stuffed Bitter Gourd with Minced Meat
This traditional Parsi dish transforms the humble bitter gourd into a savory delicacy by stuffing it with spiced minced meat. The bitterness of the vegetable is tamed through a meticulous process of salting and parboiling before being filled with a rich, dry kheema mixture enhanced with a touch of sugar and Worcestershire sauce. Fried to a golden crisp in ghee, the result is a perfect balance of textures and complex flavors that pairs beautifully with rotis or dal-rice.
Ingredients
- 6 medium Bitter gourds (Karela) (Quantity estimated based on meat amount.)
- 2 teaspoons Salt (Plus more for seasoning the meat.)
- 1/2 pound Minced meat (Lamb, Goat, or Chicken) (Originally 'half a ratl' (approx 0.5 lb).)
- 1 medium Onion, finely chopped (Estimated ingredient for cooking the minced meat base.)
- 1 tablespoon Ginger-garlic paste (Estimated ingredient for cooking the minced meat base.)
- 2 teaspoons Ground spices (Turmeric, Chili powder, Garam Masala) (Estimated blend for seasoning the meat.)
- 1 teaspoon Sugar (Originally '1 small flat spoon'.)
- 1 teaspoon Worcestershire sauce (Originally 'Velati sauce'. Adjust to taste.)
- 4 tablespoons Ghee (For frying. Use more as needed.)
Instructions
- 1Scrape the ridges off the bitter gourds, slit them lengthwise, and carefully remove the seeds and pulp. Rub the 2 teaspoons of salt thoroughly inside and outside of each gourd. Place them in a colander or sieve, cover with a flat plate, and place a heavy weight on top to press out the bitter juices. Let stand for about 30-45 minutes.
- 2After the bitter water has drained, wash the gourds thoroughly to remove excess salt. Boil them in water until they are half-cooked (tender but still firm). Drain well and spread them on a sieve to dry completely.
- 3While the gourds are drying, prepare the minced meat. In a pan with a little ghee, sauté the onion and ginger-garlic paste until fragrant. Add the minced meat and spices, cooking until the mixture is dry, spicy, and fully cooked. Finally, stir in the sugar and Worcestershire sauce to taste. Remove from heat.
- 4Stuff the prepared dry minced meat mixture tightly into the hollowed bitter gourds. Wrap each gourd with clean cotton thread to secure the filling inside.
- 5Heat ghee in a frying pan or kadhai. Fry the stuffed gourds over medium heat, turning occasionally, until they are reddish-brown and crispy on all sides. Remove the thread before serving.