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BHARWAAN KARELA ماسالا مليئة بالقرع المر

For Soaking: Water as required 10-12 no.Bitter gourd (peeled & cored) Bitter gourd skin For Sauteing Karela: ¼ cup Mustard oil 10-12 no. Bitter gourd 2-3 tbsp Water For Masala Stuffing: ¼ Cup Ghee 1 ½ inch Ginger (peeled & chopped) 10-12 no. Onions (chopped) 4-5 Green Chillis (chopped) Salt to taste 1 ½ tsp dry Mango powder 1 tbsp Fennel seeds ½ tsp Turmeric powder 1 tsp Red chilli powder 1 tsp Coriander powder Meat Mixture: Mutton 6-7 Piece (roughly chopped) ¼ cup Mustard oil 1 ½ inch Ginger (peeled & chopped) Bitter gourd skin (soaked) 7-8 Onions (Sliced) Salt to taste ¼ tsp dry Mango powder ⅓ tsp Fennel seeds ¼ tsp Turmeric powder 1 tsp Red chilli powder ½ tsp Coriander powder For Curd Mixture: 1 tsp Red chilli powder 1 tsp Turmeric powder 1 ½ tsp Coriander powder 1 cup curd, beaten For Garnish: Coriander sprig Method: For Soaking: In a bowl, add water and bitter gourd, bitter gourd skin, and soak it for a while. For Sauteing Karela: In a pan, add mustard oil. Once it's hot, add soaked bitter gourd and saute it for a minute. Add water and cover it with the lid and cook it for 7-8 minutes or until half cooked on medium flame. For Masala Mixture: In a pan, add ghee. Once it's hot, add ginger and onions and cook it until translucent. Add salt to taste, dry mango powder, and give it a good mix. Take sauteed karelas and stuffed with prepared masala mixture. For Meat Mixture: In the mutton boti, add all of the spices. Then, in mustard oil, cook it for 10-12 minutes. Then add onion slice. Then add bitter gourd peel and seeds. Then add curd mixture. Cook it 7-8 minutes. Then, cover it with the lid Leave it until it cooks. For Curd Mixture: In a bowl, add red chilli powder, turmeric powder, coriander powder, curd, and mix it well. For Bharwan Karela: Place stuffed karela on the bed of meat mixture. Add salt to taste, cover it with the lid, and cook it for 10-12 minutes on low flame. Transfer it to a serving dish, garnish it with coriander sprig. Serve hot with roti