Stuffed Bitter Gourd with Minced Meat (Keema Karela)
This sophisticated Parsi-Gujarati dish features tender bitter gourds stuffed with a savory spiced minced meat filling, creating a complex interplay of textures and flavors. The natural bitterness of the vegetable is expertly balanced by a rich, sweet, and tangy gravy made from jaggery and tamarind, while roasted poppy seeds and coconut add depth to the masala. Braised until the ghee separates, this hearty main course offers a perfect harmony of sweet, sour, spicy, and savory notes.
Ingredients
- 3 whole Bitter gourds (large, approx 7 inches long) (Originally '1 seer' (approx 1 lb) consisting of 3 large gourds.)
- 1/4 pound Minced meat (lamb or goat) (Originally '0.25 ratal'. Finely minced.)
- 1/2 pound Onions, large (Originally '0.5 seer'. Finely chopped.)
- 1/4 pound Ghee (Originally '0.25 seer'. Approx 1/2 cup.)
- 1/4 pound Jaggery (Gol) (Originally '0.25 seer'. Approx 1/2 cup packed.)
- 2 ounces Dry coconut (Originally '1 navtank'. Grated.)
- 1 ounce Tamarind (Originally '2.5 tolas'. Seeds removed.)
- 1 teaspoon Fresh ginger (Originally '0.5 tola'. Peeled and crushed.)
- 2 teaspoons Garlic (Originally '0.5 tola and 5 val'. Peeled and crushed.)
- 1 1/2 tablespoons Poppy seeds (Khaskhas) (Originally '1.5 heaping spoonfuls'.)
- 1 1/2 tablespoons Sesame seeds (Originally '1.5 heaping spoonfuls'.)
- 1 tablespoon Cumin seeds (Originally '1 heaping spoonful'.)
- 1 tablespoon Coriander seeds (Originally '1 heaping spoonful'.)
- 1 cup Fresh cilantro (coriander leaves) (Originally 'leaves of 3 bunches'. Finely chopped.)
- 3 whole Dried red chilies (large) (Adjust to taste.)
- 2 tablespoons Salt (for salting gourds) (Originally '2 heaping small spoons'.)
- 2 teaspoons Salt (for cooking) (Divided use.)
- 2 1/2 cups Water (For tamarind extraction. Originally '1.5 pasher' hot and '1 pasher' cold.)
More recipes using Bitter gourd
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.
Bitter Gourd with Minced Meat and Chana Dal
A robust and complex Parsi-Gujarati dish that masterfully balances the characteristic bitterness of karela (bitter gourd) with the savory richness of spiced minced meat and the nutty texture of chana dal. The gravy achieves a perfect harmony of sweet, sour, and spicy notes through the traditional addition of jaggery and tamarind, creating a thick, satisfying consistency. Slow-cooked until the ghee separates, this hearty main course offers a delightful interplay of textures and is best enjoyed with rotis or steamed rice.
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Sweet and Sour Bitter Gourd
This traditional Gujarati "Khat-Mith" (Sweet and Sour) curry transforms bitter gourd into a rich, glossy delicacy by balancing its natural bitterness with a robust jaggery and tamarind glaze. Tender slices of karela are first treated to reduce their bite, then simmered with caramelized onions, aromatic spices, and a tangy-sweet sauce until the ghee separates. The result is an intensely flavorful, melt-in-the-mouth dish that pairs perfectly with roti or rice.
Instructions
- 1Wash the bitter gourds (karela) and wipe them dry. Scrape off the ridges slightly and trim the tips. Slit them lengthwise on one side, being careful not to cut all the way through or break them. Remove the seeds and pulp with your fingers. Rub the 2 tablespoons of salt thoroughly inside and outside the gourds. Place them in a soup plate, cover with a saucer, and let them rest for 3 hours. After resting, squeeze them firmly between your palms to remove the bitter water without breaking them, then wipe them dry with a cloth.
- 2While the gourds are resting, wash the tamarind and soak it in 1.5 cups of hot water in an earthenware or glass vessel for 2 hours. Mash the tamarind to extract the pulp and remove fibers. Dissolve the jaggery into this mixture. Strain the liquid through a double layer of muslin cloth into another vessel. Pour an additional 1 cup of cold water through the cloth to extract all flavor.
- 3Wash and finely chop the cilantro. Peel and crush the ginger and garlic. Grind the sesame seeds, poppy seeds, dried chilies, cumin, coriander seeds, and dry coconut together into a fine paste or powder (using a little water if necessary). Peel and finely chop the onions.
- 4Heat 2 heaping teaspoons of ghee in a pan. Add the minced meat (keema). Stir constantly with a spatula to break up any lumps. Cook until the meat is dry and browned. Remove from heat and transfer to a large plate. To the cooked meat, add the chopped cilantro, the ground masala paste, one-quarter of the chopped onions, half of the crushed ginger-garlic paste, and 1 level teaspoon of salt. Mix everything thoroughly by hand.
- 5Smear a little ghee inside the cavity of each prepared bitter gourd. Stuff them tightly with the keema mixture, ensuring they are full but the slit can still be closed. Press the slit edges together to seal. Wind a thick cotton thread tightly around each gourd from end to end to keep the filling from falling out, and tie securely with a knot. Wipe the outside of the gourds clean with a cloth.
- 6In a wide, flat-bottomed pan (preferably tinned copper or heavy bottom), heat the remaining ghee over medium heat. Place the stuffed gourds in the pan, leaving a little space between them. Do not cover. Fry until the bottom side turns brown, then carefully turn them over to brown the other side. Once browned on all sides, remove them with a perforated spoon and set aside.
- 7In the same ghee used for frying, add the remaining chopped onions. Fry until they turn brown. Add the remaining ginger-garlic paste and sauté briefly. If there is any leftover keema filling, add it to the pan and fry until reddish-brown. Pour in the prepared tamarind-jaggery water and add 1 level teaspoon of salt. Mix well. Gently place the fried stuffed gourds back into the pan. Cover with a lid and simmer on low heat (ghee ni aanch). Cook until the liquid is absorbed, the gourds are fully tender, and the ghee separates from the masala. Serve hot.
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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.
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