Keema Bharay Kerelay with Masala

Good to see y’all again!

Today, I will be showing you how to make keema bharay kerelay with masala. This is my nano’s recipe (grandma) that I cherish every time I make it. She was an exceptional cook that passed down her expertise to my mother, and I’m hoping to pass down her legacy for generations to come.

Let’s get started:

You will need:

10 kerelay medium sized aka indian bitter melons, peeled and split in half (save the peels and insides)
2 pounds ground beef
10-12 green chilies, chopped and divided (want it more spicy? add more chilies!)
10-12 tomatoes, chopped and divided
2 tablespoons chopped ginger
2 teaspoon red chilly powder (to taste)
1 teaspoon turmeric (haldi)
1 tablespoon ginger/garlic paste
1 teaspoon salt (add according to taste)
1 teaspoon garam masala
1 teaspoon zeera (cumin)
1 teaspoon sookha dhaniya (dried coriander)
Fresh cilantro freshly chopped for serving
Oil for frying

Ingredients:

Peel the kerelay, split them in half and extract the insides (save both the peels and the insides) as pictured below:

The peel and insides:

Directions to prepare the keema:

In a medium sized pan, add dried coriander, zeera and let them crackle in hot oil for a few seconds. Next, add the ginger/garlic paste till it becomes fragrant like so:

Next, add ground beef along with the spices (chili powder, turmeric and salt) Let it cook over high heat.

Next, add your chopped tomatoes:

…..along with your chopped ginger and green chilies like so:

Remember, this has to cook over high heat the entire time. Keep stirring occasionally till everything is well incorporated. It should end up looking something like this:

Add chopped cilantro, stir it in and cook for a couple of minutes:

Final product, let it cool:

Please note: Save around a quarter portion of the cooked keema shown above and set aside. We will need it to prepare the gravy (masala).

Directions for stuffing the kerelay:

The stuffing process is no rocket science, all you’re going to need is a strong thread and a needle, sturdy enough to go through the kerelay. Stuff the vegetable with keema and sew it up like so:

Grab a pan and heat oil, You are going to fry the kerelay at this point on medium-high heat. Like so:

Keep in mind: You have to let the kerelay reach a point where they turn ALMOST black/red in color. This is important because the vegetable itself, is extremely bitter. Frying it will help get rid of the taste. Shown below is the color we are looking for. Also, don’t forget to change their sides from time to time in the pan.

Set aside:

Directions to prepare the masala (gravy):

The 1/4 portion of the keema we set aside earlier? We will use it now to create the most delicious gravy your taste buds have ever known! Additionally, the peels and the insides of the kerelay will also be used in this process:

Grab a pan and let some oil heat up real good. Add some cumin and dried coriander, let it crackle and add the peels. Let it cook for a few minutes till it changes in color. Next, add 3-4 chopped tomatoes, 4-5 chopped green chilies and cilantro. Lastly, add the keema we set aside. As pictured below in steps:

Step 1: Crackle some cumin and dried coriander.

Step 2: Add the peels. Let it cook till it changes color slightly.

Step 3: Add chopped tomatoes (3-4), green chilies (4-5) and fresh cilantro.

Step 4: Add the 1/4 portion of the keema: Let it cook.

Step 5: Take the fried kerelay we set aside earlier and place them in the gravy. Cover the pan, reduce heat to low. Let it steam for about 30-35 minutes. Shown below: