Keema Bhare Karela (Stuffed Bitter Gourd) - cooking recipe

Ingredients

1/2 kg beef mince or 1/2 kg mutton mince
1/2 kg bitter melon
salt (to taste)
1/2 cup oil
2 onions
2 teaspoons ginger-garlic paste
1/4 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons red chili powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 chopped tomatoes
4 green chilies
4 tablespoons tamarind pulp
2 tablespoons fresh coriander

Preparation

Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds.
Apply salt properly outside and inside the bitter-gourd. Keep aside for 1/2 an hour.
Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes.
Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside.
Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and saute for a few minutes before adding the tomato.
Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done.
Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well.
Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly.
Now arrange stuffed bitter gourd in remaining mince and add 1/4 cup of water and cook on very low heat for 5 minutes.
Serve with chopped fresh coriander.