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bitter gourds are stuffed with ground beef and then fried
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Keema bhary Kareely

An authentic keema bhary kareely will turn these bitter gourds into a nostalgic dish that is hard to resist. Follow the recipe to avoid any unnecessary steps
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: keema bhary kareely, Qeema bhary kareely
Servings: 10
Calories: 409kcal
Author: Saba Ahmad

Equipment

  • 12" frying pan

Ingredients

  • 2.2 lbs kareely
  • 1.5 lbs ground beef or mutton
  • 3 cup oil remove excess oil after frying
  • 2 medium onions
  • 3 medium tomatoes
  • 2 green chilies Jalapenoes
  • 1.5 tsp salt or to taste
  • 2 tsp red chili powder
  • 1/2 tsp turmeric
  • 1 tbsp coriander seeds crushed
  • cilantro
US Customary - Metric

Instructions

Peel Kareely

  • Use a peeler to peel the kareely. Make a slit in the middle, then use a spoon to remove the seeds. (Check video)
  • Wash kareely and let them dry.

Prepare stuffing

  • Peel the onion. Chop the onions, tomatoes, and green chilies. In a bowl, add all of the chopped veggies, 1.5 tsp salt, 1.5 tsp red chili, half of the turmeric, and crushed coriander seeds. Mix it well.

Stuff kareely

  • Now stuff the keema into kareely, try not to overstuff, then wrap each kareela with thread. (Check video) Save the rest of the stuffing for the next step.

Fry kareely

  • In a wide pan, add enough oil to fill the pan. Let it warm up, then add stuffed kareely.
  • Over medium-low heat, fry the kareela until golden brown. You can pan-fry with 1/4 cup of oil or shallow-fry with more oil. (I used 3 cups of oil in a 12" pan)
  • Once Kareely changes color on one side, use a tong to move to the other side. Keep cooking until it changes color on all sides.
  • This step will take 45-50 minutes; do not rush this step, as the taste will be bitter. Some kareelas will brown faster, especially the one in the middle of the pan. Take them out on a paper towel-lined plate as the color is changing.

Prepare Masala

  • Once all of the kareelas are brown, take out all of the oil and leave only 2 tbsp in the pan.
  • Add the remaining keema, remaining onion, and tomatoes. Season it with 1/2 tsp salt, 1/2 red chili powder, and 1/4 tsp turmeric. Mix it well, lower the heat, cover the pan, and cook for 10 minutes.
  • Stir it halfway. Once all of the water is dry and oil comes out, add the kareela back to the pan.
  • Mix it and let it steam for 5 minutes. Add cilantro, and it'sready to enjoy.

Video

Nutrition

Calories: 409kcal | Carbohydrates: 8g | Protein: 13g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 439mg | Potassium: 615mg | Fiber: 4g | Sugar: 2g | Vitamin A: 896IU | Vitamin C: 92mg | Calcium: 45mg | Iron: 2mg