Qeema Bharay Karelay
Ingredients
Karelay 1 /2 kg
Qeema 1 /2kg
Onion 2 large (chop 1 finely and slice 1finely)
Tomatoes 2 large cut in cubes
Green chillies 5-6 ( chop finely)
Salt
Sookha dhanya/ whole corriander 2 tbsp Red chillies/ lal mirch 2 tbsp
Turmeric/ haldi 1 tsp
Pomegranate seeds/. Anaardana 2 tsp
Cilantro/ hara dhanya 1 cup
Garam masalah whole including black cardamom 2 Cinnamon stick 1 Black pepper 6-7
Oil For frying karelay 1/4cup For qeema 1/2cup or as required
Method
Peel off karelay with peeler spoon or knife. Sprinkle salt and let it stand for about 2-3 hr in a sieve/channi. Cut the top part of it and take out seeds with the help of a cutlery knife or you can make a slit in center and take out seeds Squeeze out all water and Wash them thoroughly . And squeeze again as there should be no water remaining in them . You can put them in a kitchen towel and then squeeze it . Put them aside. Put qeema in a pan with about 1/4 cup of water and add salt about 1 tsp and whole garam masalah and cook it until all water evaporates . Let it cool down and in the mean time you prepare masalah going in qeema that includes chopped onion green chillies 2-3 hara dhanya red chillies,sookha dhanya, and anaardaana half of the quantities told . After qeema is at room temperature add these ingredients in it. Now fill good amount of it in the karelay and if you have cut them from top stitch it with a needle and thread Heat oil in a pan and fry karelay on medium to low heat turning all the sides so that they are golden brown. In a seperate pan heat oil that is about 1/4 cup add sliced onions and cook until they are soft then add chopped tomatoes and green chillies with a little salt red chillies turmeric and whole corriander and cook until all water of tomatoes evaporates add qeema that is left after filling karelay and cook on hight heat until all comes together then add fried karelay with about 1/4 cup of milk and cook it a bit and then put on dum for about 10-15 min. Dish them out and enjoy with tandoori roti or home made roti .
