Recipe Description

Karela Kheema Fry

Prep. Time: 15min.
Cook Time: 30min.
Serve: 4.
Ingredients                Quantity
Minced chicken        ½ Kg.
Bitter gourds            4-5 No.
Oil                            for cooking
Cumin seeds           1 Tsp.
Mustard seeds         1 Tsp.
Ginger chopped       1 Tbsp.
Garlic chopped        1 Tbsp.
Coriander powder    3 Tbsp.
Red chilly powder    2½ Tsp.
Turmeric powder      1 Tsp.
Salt                           to taste
Onion cubes (medium) 4-5 No.
Tomato cubes (medium) 4-5 No.
Green chilly slit 3-4 No.
Amchur powder         1½ Tsp.
Coriander chopped    1 Tbsp.
Ghee                          2 Tbsp.

Method:
1. Peel off the skin of bitter gourds, wash with cold water, make a slit on one side and scoop out the pulp and keep aside.
2. In a pan heat oil, add cumin seeds, mustard seeds, chopped ginger, garlic and sauté for 1 min.
3. Add the mince chicken, coriander powder, red chilly powder, turmeric powder, salt. add little water, mix well cover and cook for 5 mins.
Remove the minced chicken from the heat and transfer to a bowl and keep aside. take the Bitter gourds and stuff with mince chicken mixture.
Keep the bitter gourd and remaining mixture aside. in another pan heat ghee, place the bitter gourd with the stuffing side up in the pan.
Add onion cubes, cover and cook for 12-15 mins on a medium flame. add tomatoes, green chilly, amchur powder, red chilli powder. Add Turmeric powder, coriander powder, salt. cover and cook for 5-6 min. add the remaining mince chicken mixture to the pan, and spread evenly.
Add chopped coriander, cover and cook for 4-5 min. remove from heat and transfer to the serving plate. garnish with coriander sprigs and serve hot. In a cooking pot, heat oil and sauté onions until they are transparent, add ginger garlic paste sauté for 1min. then add mince of chicken, red chilly powder, Add turmeric powder, onion seeds, fennel seeds and salt and stir together, cover the pot to allow simmering for 5 minutes. Remove from flame and let the mince chicken mix cool. meanwhile tamarind pulp and jaggery in a pan and allow simmering for 10-12 min. Stuff bitter gourds with the mixture, put grated cheese on top and bake for 150°c for 10-12 min. take out from the oven. Arrange the stuff bitter gourd in a plate put tamarind and jaggery sauce on top and serve.

Chef ki Chefgiri:- Karela has calcium, vitamins, potassium and many more nutrients. Drink a glass of karela juice everyday to stay healthy.