- Mutton mince (keema)2 cups
- Bitter gourd (karela)5
- Saltto taste
- Turmeric powder1/2 teaspoon
- Oil5 tablespoons
- Onions4 medium
- Caraway seeds (shahi jeera)1 teaspoon
- Ginger-garlic paste1 tablespoon
- Tomato pureed3-4 medium
- Red chilli powder1 3/4 teaspoons
- Amchur powder1 teaspoon
- Garam masala powder3/4 teaspoon
- Fresh mint leavesa few
- Green chillies3
- Chaat masalaa pinch
- Juice of 1 lemon
Scrape the karelas, slit them and place them in a bowl. Add salt and ¼ tsp turmeric powder, mix and keep aside for 15-20 minutes.
Place mutton mince in another bowl and add 1 cup water and mix. Heat 2 tbsps oil in a non stick pan.
Finely chop 2 onions. Add caraway seeds and onions to the hot oil and sauté for a minute. Add ginger-garlic paste and 2-3 tbsps water and sauté till fragrant.
Add tomato puree and sauté for a minute. Add 1½ tsps red chilli powder, ¼ tsp turmeric powder, ½ tsp dried mango powder, ½ garam masala powder and sauté till oil separates.
Add the mutton mince and sauté.Wash the karelas thoroughly and wipe them with a tissue paper. Chop mint leaves and add to the pan. Add salt and mix. Stuff the karelas with some of the mince mixture and tie them with a thread.
Heat remaining oil in another non stick pan. Add the stuffed karelas to it.Roughly chop remaining onions and slit green chillies.Cover and cook karelas, stirring at regular intervals.
When the karelas are cooked, add onions, green chillies and mix. Add the remaining dried mango powder, chaat masala, remaining red chilli powder, lemon juice and remaining garam masala powder. Cover and cook again on low heat for 3-4 minutes.
Transfer the remaining mutton mince mixture into a serving bowl. Untie the karelas and place them on the mince.
Garnish with mint leaves and serve.