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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Serve with roti and pickle. Ingredients:
500 g bitter melons (karailay) |
300 g boneless skinless chicken (minced) |
4 large onions (peeled & sliced, all 3 separated) |
2 medium tomatoes |
4 green chilies (hari mirch, more or less may be used depending on taste preferance.) |
5 garlic cloves (lehsan, chopped) |
2 inches ginger (adrak, freshly grated) |
3 tablespoons coriander (hara dhania, chopped, for garnish) or 3 tablespoons cilantro leaves (hara dhania, chopped, for garnish) |
1 teaspoon red chili powder (pisi lal mirch) |
1/4 teaspoon turmeric powder |
1/2 tablespoon coriander powder |
3 tablespoons salt (or as needed to cover bitter gourds) |
5 tablespoons cooking oil |
1 tablespoon cumin seed |
1 tablespoon coriander seed (whole) |
Directions:
1. Take the bitter gourds and peel off the skin. Cut each bitter gourd longways and de-seed them. Sprinkle salt all over the bitter gourds to cover them well with salt. Set aside for at least 3 hours (overnight if possible.).
2. Put the turmeric powder ,garlic,salt, chili powder, ground coriander,1 cup water and keema in a heavy based pot. cook for 20 to 25 minutes, or until the meat is cook. allow to cool it.
3. Now add sliced onions,cumin seeds,coriander seeds,tomatoes and green chillies.Fill each bitter gourd with the minced chicken. Then sew the bittergourds with thread and a needle, so they do not open while frying. In a karai, heat the oil and fry bittergourds in oil on medium heat until they turn golden.
4. Add bitter gourds in remaining keema with oil and simmer for another five minutes on low heat.
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