Friends, the recipe that I'm sharing today is not prepared in my home regularly instead just once in a year. The reason being very simple as the dislike for karelas/bitter gourd is very common. I make it only on Eid-ul-Adha when I've got excess meat on hand.... ooooops, yes u got it right, once again a recipe from my drafts folder getting published, hahaha.. :). There are many ways for preparing these qeema bhare kareley, but the way I make it gives two types of taste in a single dish, you get qeema kababs popping out from the karelas and qeema masala in the gravy. The outcome does not have any hint of bitterness of the karelas, the process of which I've mentioned in the recipe below. Hope you all will enjoy this post....
Ingredients:
For the stuffing:
Karela/ Bitter gourd - 3-4, scrapped and washed, slit lengthwise and seeds scooped, rub salt and turmeric and keep aside for 30 minutes to remove bitterness. Wash and squeeze to remove the moisture content
Qeema / Minced meat - 1/4 kg
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Green chillies - 2-3, finely chopped
Salt - to taste
Coriander leaves - 1 tsp, finely chopped
Thread -  for tying

For the qeema masala:
Onion - 1 large, finely sliced
Ginger garlic paste - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tbsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Turmeric powder 1/4 tsp
Tomatoes - 1, small, chopped
Salt - to taste
Coriander leaves - 1/2 bunch
Green chillies - 1-2, slit lengthwise
Oil

Method:
Prepare the stuffing by mixing all the ingredients mentioned under stuffing except the karelas

Stuff this mixture into karelas and tie with thread the entire length

Heat oil in a frying pan and add the stuffed karelas on high flame

Once the sizzling reduces fry it for 5 minutes on medium low

Now cover the pan and let it simmer on low heat till it turns golden brown in colour on all the sides

Remove and keep aside

In a kadhai heat oil and fry the onions till light golden in colour

Add the ginger garlic paste and saute till raw smell goes off

Then add the qeema (including any leftover stuffing mixture) and cook till it changes colour

Add cumin seeds, coriander seeds, cumin powder, coriander powder, turmeric, red chilli powder and salt. Mix well

Add the tomatoes and cook for few minutes

Add little water and cook till tomatoes are fully cooked and water dries up

Add the fried karelas and mix gently

Add coriander leaves and green chillies and mix

Simmer for 10 minutes over low flame

Enjoy this yummy dish with roti and rice by untying the thread