# Keema Bhary Karelay

This is a recipe for Keema Bhary Karelay, a dish with stuffed bitter gourds.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- Bitter gourds
- Salt
- Onions
- Oil
- Minced meat (Keema)
- Ginger garlic paste
- Turmeric powder
- Cumin powder
- Red chili powder
- Chilli flakes
- Cumin seeds
- Tomatoes (blended)
- Green chilies
- Cilantro
- Lemon

## Instructions

1. Scrape the bitter gourds to remove the outer skin.
2. Cut the bitter gourds lengthwise and remove the seeds.
3. Sprinkle salt on the bitter gourds and let them sit for a while to remove bitterness.
4. Chop onions for the filling and the gravy.
5. Heat oil in a pot and add chopped onions.
6. Add minced meat (keema) to the pot with the onions.
7. Cook the minced meat until it changes color and releases its water.
8. Add ginger garlic paste to the minced meat and mix well.
9. Add turmeric powder, cumin powder, red chili powder, chili flakes, and cumin seeds to the minced meat.
10. Mix all the spices with the minced meat and cook until fragrant.
11. Cover the pot and let the minced meat cook on low heat.
12. Rinse the bitter gourds thoroughly to remove excess salt and bitterness.
13. Pat dry the bitter gourds with a paper towel.
14. Heat oil in a frying pan.
15. Fry the bitter gourds until they are golden brown and tender.
16. Remove the fried bitter gourds from the pan and place them on a plate lined with paper to absorb excess oil.
17. Take out some of the cooked minced meat from the pot and set aside for stuffing.
18. In the same pot, add more chopped onions to the remaining oil and cook until golden.
19. Add spices (turmeric, cumin, red chili, chili flakes, cumin seeds) to the cooked onions.
20. Add ginger garlic paste to the onion and spice mixture.
21. Add blended tomatoes to create a gravy base.
22. Cook the gravy until the oil separates.
23. Stuff the fried bitter gourds with the reserved minced meat.
24. Place the stuffed bitter gourds into the gravy.
25. Cover the pot and let it simmer on low heat for some time.
26. Garnish with chopped cilantro and green chilies.
27. Squeeze lemon juice over the dish.
28. Serve hot with paratha.

## Equipment

- Cutting board
- Knife
- Colander
- Cooking pot
- Spatula
- Frying pan
- Tongs

## Source

- Original video: https://vt.tiktok.com/ZSQXQvgkH/
- Recipe page: https://www.cliprecipe.com/recipe/1f73628e-f6a7-4670-a539-c9f6d385da1f
- Extracted: 2026-06-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt