Desi & Deutsch

Stuffed Bittergourd (Keema Bharay Karelay)

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by

Rebecca Gebauer

in

,
A Desi–Deutsch Fusion Favourite

A beautifully spiced Pakistani dish where bittergourd is stuffed with minced meat, lightly fried, and gently baked for melt-in-the-mouth softness. The final oven bake is inspired by German comfort food, where vegetables like stuffed peppers are slow-roasted in sauce. My mother-in-law loves how soft they turn out!

Serves: 4–6
Total Time: 4.5 to 5 hours (including resting time)

What is Bittergourd?

Bittergourd, or karela, is a ridged green vegetable with a sharp bitter taste. Used widely in South Asian and East Asian cooking, it’s believed to support digestion, regulate blood sugar, and aid immunity. With proper preparation, its bitterness softens, making it a complex and delicious vegetable.

Ingredients

For the Bittergourd

  • 5–6 small to medium bittergourds (karela)
  • 1–1.5 tsp salt (for salting karela)
  • Juice of 1 lemon
  • Oil for shallow frying (approx. 3–4 tbsp)

For the Stuffing (Keema Masala)

  • 2–3 tbsp oil
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • ½–1 tsp red chilli powder
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • Salt, to taste
  • 250–300g minced meat (beef, lamb, or chicken)
  • 1–2 tomatoes, finely chopped

Equipment

  • Kitchen twine or thread (to tie karela)
  • Lasagne dish or small oven-safe casserole†
  • Aluminium foil

Method

1. Prepare the Bittergourd

  • Keep the gourds whole. Optionally scrape the rough skin gently*.
  • Slit each one lengthwise without cutting through. Scoop out seeds to hollow them.
  • Rub inside and outside with salt and lemon juice. Set aside for 2–3 hours to reduce bitterness.

2. Cook the Keema

  • Heat oil and sauté the onion until golden.
  • Add ginger-garlic paste and cook briefly, then add all spices.
  • Add the mince and cook until browned and dry. Set half aside for stuffing.

3. Stuff and Tie

  • Rinse karela thoroughly to remove salt and bitterness. Pat dry.
  • Fill each karela with the reserved keema and tie shut with twine.

4. Prepare the Base

  • Add chopped tomatoes to remaining keema and simmer for 5–10 minutes until saucy.
  • Spread this mixture in the bottom of a baking dish†.

5. Fry the Karela

  • In a pan, shallow-fry the stuffed karela until golden on all sides.
  • Place them over the keema in the dish.

6. Bake

  • Preheat oven to 160°C / 320°F.
  • Cover the dish with foil and bake for 20–30 minutes until tender.

7. Serve

  • Remove twine. Serve hot with roti, paratha, or plain rice.

* Lightly peeling karela can help reduce bitterness, but it’s optional.

† A lasagne dish works well — it keeps the karela nestled and the keema moist.

Vegetarian/Vegan Option

For a vegetarian or vegan version, substitute the minced meat with 1 cup of chana daal (yellow split lentils). Soak it overnight, then drain and boil with a pinch of turmeric and salt for 10–15 minutes until just tender. Drain well and use in place of the mince, following the same steps in the recipe for cooking and stuffing. It yields a delicious plant-based alternative with great texture and flavour.

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