Keema Karela

Keema Karela

Keema Karela

Vegetables are not everyone’s favourite and when we talk about Karela, it’s always on the bottom of everyone's list. But if I tell you that this keema karela recipe is so delicious that you will fall in love with Karela and don't worry my vegetarian friends, this not a mutton keema or chicken keema. We will be making this stuffed karela using soya keema. So, watch the video and learn how to make soya keema karela at home.

  • 3-4 karela
  • salt
  • turmeric powder
  • soya plaintiff
  • boiled water
  • 3 tbsp mustard oil
  • 2 tbsp oil
  • 1 tsp kalonji
  • 1 tsp fennel seed/sauf
  • 2 onion
  • 2 bay leaf
  • 2-3 cinnamon stick
  • 2 black cardamom
  • 3-4 green cardamom
  • 5-7 cloves
  • 3 tsp onion garlic paste
  • 2 tomatoes
  • salt to taste
  • 1/2 tsp coriander powder
  • red chilli/green chilli
  • 1 tsp chaat masala
  • 1/2 tsp garam masala powder
  • 1/2 tsp fenugreek leaves
  • chopped coriander leaves
  • 2 tbsp ghee
  • 1/2 tsp black salt
  • 1/2 tsp dry mango powder
  • fenugreek powder
  • coriander powder
  • roasted cumin powder
Method:
  • First scrape the karela skin and keep the scraped skin aside. You can use a peeler or knife to do.
  • Now make a slit in the karela length wise and then remove all the seeds from inside. To remove bitterness apply salt and turmeric powder on the upper layer of karela and let it marinate to atleast 2 hours.
  • Now take left over scraped karela skin and add some salt and turmeric powder, then let it rest for 1 hour.
  • Take mixer jar or chopper and grind the soya chunck till it gets a coarse keema texture. Take soya plaintiff in a bowl and then add boiled water to it, later will mince it for the karela stuffing.
  • Now heat a pan and add mustard oil, kalonji, fennel, scraped karela skin and let it cook on medium flame till it turn dark brown in color. Once the skin is light brown in color, add onion and mix it well.
  • Now heat another pan, add oil, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, once the masalas starts cooking add chopped onions to it and let it cook. Once the onion is cooked, add ginger garlic paste and let it cook for minute. Later add chopped tomatoes to it. While the tomatoes are getting cooked add salt, turmeric powder, coriander powder, red chilli powder (optional) or green chilli, mix it well.
  • Now will go back and check karela skin and onion. The color is changed to brown, so add chaat masala to it. After adding the chaat masala, this is ready so keep it aside.
  • Again go back to the stuffing preparation, tomatoes are cooked now its time to add minced soya and water. Mix it well and let the minced soya cook properly with all the masalas. After a few minutes you will notice that there is only little water left and at this point will add garam masala powder, fenugreek leaves and coriander leaves.
  • For the last step will add ghee and let it cook for a while. The stuffing mixture is ready to use. Take the marinated karela and stuff it with soya keema and then tie it with the help of the thread.
  • Heat a pan, add mustard oil, kalonji, fenugreek seed and stuffed karela. Cook karelas from all the side till it becomes crispy brown from the outside. Till the time kerala are being cooked will make the finishing spice, for this in a plate take black salt, dry mango powder, fenugreek powder, coriander powder, roasted cumin powder and mix all the spices together.
  • Now sprinkle the mix masala on the karela then close it with a lid and let it cook for for more 10 to 12 minutes. After 10 to 12 minutes karela are properly cooked now add the remaining mix masala and its ready to serve.
  • Serve the karelas with the onion and karela skin mixture.