Mutton Stuffed Karela
Servings - 2 - 3
INGREDIENTS
Bitter gourd - 500 grams
Salt - 1 teaspoon
Water - 2.5 litres, divided
Tamarind - 100 grams
Oil - 2 tablespoons
Turmeric - 1 teaspoon
Fennel powder - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Mutton keema - 1 kilogram
Oil - for shallow frying
PRPEARATION
1. Clean and slit the bitter gourd from center.
2. Remove the seeds from inside carefully.
3. Transfer this into a bowl, add 1 teaspoon salt and mix it well.
4. Rest for 30 minutes.
5. Add 1 litre water in it and wash it properly.
6. Heat 1.5 litres water in a heavy skillet, add 100 grams tamarind and mix it well.
7. Bring it to a boil.
8. Now, add the washed bitter gourds in it and Cover it with lid.
9. Boil for about 10 minutes on medium heat.
10. Remove from heat and drain the bitter gourds. Keep aside.
11. Heat 2 tablespoons oil in a pressure cooker, add 1 teaspoon turmeric, 1 teaspoon fennel powder, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon garam masala and stir well.
12. Then, add 1 kilogram mutton keema and mix it well.
13. Cover it with lid and cook till you hear 3 whistles.
14. Open the lid and give it a nice stir.
15. Remove it from heat and keep aside.
16. Take the bitter gourd and stuff it with prepared keema mixture.
17. Now, take a thread and move around the bitter gourd to close it properly.
18. Heat sufficient oil in a skillet and shallow fry these until it turns dark brown in color from all sides.
19. Remove it from heat.
20. Serve hot with roti.
