Step 1: Take small size karela -6 pieces
Scrape, slide and deseed. Boil in tamarind water ( a tbsp of squeezed tamarind added to enough water to cover the karela.
When slightly tender rake out, squeeze dry when cool and keep – this is to remove it’s bitterness and tenderise it.
Step2: 250 GM mince meat
For mince: paste of 1/2 onion.
1tbsp of gaic paste
1tsp dhania powder
1 tsp haldi powder
Red chili to taste
1 tsp Amchur
Salt to taste.
Method for cooking qeema:
Heat oil and add all masalas. Saute for 5 Minutes then add qeema and cook till done. Oil should leave sides.
Step 3- Now stuff the qeema in the karela and tie it with a thread.
Step 4: Heat oil . Add one large onion sliced and when slightly pink add the stuffed karela.
Cover and cook on slow fire. A kadhai or lagan is best. Shake it in between lightly and use a Spatula to turn it over without breaking it.
Step 5: remove thread before serving. Tastes great with paratha