Qeema Bhare Karele

Try our new Qeema Bhare Karele Recipe.

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  • Bitter gourd 3
  • Salt 2-3 tbs (to remove bitterness of bitter gourd)

For mince:

  •  Oil 2-3 tbs
  • Cumin 1 tsp
  •  Onion finely sliced 3
  •  Ginger garlic paste ½ tbs
  •  Mince ½ kg
  •  Turmeric ¼ tsp
  •  Red chili flakes 1 tsp
  •  Cumin powder 1 tsp
  •  Whole spice powder 1 tsp
  • Salt 1 tsp or to taste

For frying bitter gourd:

  • Oil 2 tbs (for stuffed bitter gourd frying)

For Gravy:

  •  Oil 4-5 tbs
  •  Tomatoes chopped 3
  •  Ginger garlic paste ½ tbs
  •  Kashmiri chili powder 1/2 tsp (optional)
  •  Cumin powder 1 tsp
  •  Turmeric ¼ tsp
  •  Red chili powder 1 tsp
  •  Coriander powder 1 tsp
  •  Salt 1 tsp or to taste
  •  Water ½ cup or as required
  •  Jaggery 2 tbs
  •  Tamarind pulp 2 tbs or to taste
  •  Green chilies chopped 2-3
  •  Coriander leaves chopped 2 tbs


For removing bitterness of bitter gourd:

Wash bitter gourd, peel them and slit them from center and remove seeds, then apply salt inside out generously and leave it for 20 mins.

Now wash salted bitter gourd thoroughly to remove salt.

For mince filling:

Heat oil in a pan and add cumin seed, once seed splutter, add onion and fry until light brown.

Add Ginger garlic paste and fry for a min. Add mince and fry. Add all spices and mix well and cook until mince is cooked and water is dried and dish out.

Now stuff each bitter gourd with mince 4-5 tbs each. Tie a thread carefully.

Heat oil in a pan and shallow fry bitter gourd 7-8 mins until golden brown.

For Gravy:

To make gravy, heat 4-5 tbs oil and add tomatoes. Cook until tomatoes are soft.

Add ginger garlic paste, kashmiri chili powder, cumin powder, turmeric, red chili powder, coriander powder, salt and remaining cooked mince. Mix well.

Add water and mix. Add fried and filled bitter gourd, cover and simmer for 5-6 mins.

Add jiggery and mix it.

Now add tamarind pulp, green chilies and coriander leaves, mix well and serve.

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