Punjabi Kheema, stuffed bittergourds Recipes

How to Prepare / Make / Cook - Kheema, stuffed bittergourds ?

500 grams big bittergourds of uniform size. 2 big onions, 5 flakes garlic. 100 grams beaten curds. 1 tsp. Ground cumin seeds. 1 large tomato, blanched and sliced. Handful of sliced coriander leaves, ¾ tsp. Turmeric powder. Salt and chilli powder to taste. Kheema filling. Turn to chapter on Tea-Time Savouries and see the filling for mutton samosas.

Peel bittergourds and make a deep slit in the centre of each, sprinkle liberally with salt and set aside for about 5 hours. Drain out the water and wash in several changes of clears water, squeeze dry after each washing. Then bring a dekchi full of water to a boil. Toss in the gourds and boil for a minute, drain out the water and set aside. The above procedure removes the bitterness of the gourds. Grind onion and garlic to a paste. Fill the karelas nicely with kheema filling after removing the gourds’ inner pith and tie with a piece of thread in order to keep the filling in tact. Heat 3 tblsps. Ghee and fry the ground onion paste to a golden brown colour. Put in turmeric, salt, ground cumin seeds and fry briefly, then put in tomatoes and curds and cook till the ghee separates. Put in 2 cups of water, mix thoroughly and bring to a boil, reduce heat and put in the gourds, cover tightly and cook till the gourds are tender and almost dry. Serve garnished with coriander leaves.

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