Steps to Prepare Super Quick Homemade Qeema Bharay Karailay (Stuffed Bitter Ground)
by Jessie Turner
Qeema Bharay Karailay (Stuffed Bitter Ground)
Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, qeema bharay karailay (stuffed bitter ground). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Bittergourd is a natural blood purifier and has numerous benefits. Try out this wonderful full recipe of stuffed bittergourd. Stuffed Karela Recipe - Keema Bharay Karelay - Kitchen With Amna. Masala Bhare Karele Bhare Huway Karalay ki Recipe in Urdu Hindi - RKK.
Qeema Bharay Karailay (Stuffed Bitter Ground) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Qeema Bharay Karailay (Stuffed Bitter Ground) is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have qeema bharay karailay (stuffed bitter ground) using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Qeema Bharay Karailay (Stuffed Bitter Ground):
Take 1 kg Karailay
Make ready 4 tablespoons Salt
Prepare For Stuffing
Make ready 1 kilo Qeema
Make ready 1 Onion
Take 1 teaspoon Ginger paste
Prepare 1 teaspoon Garlic Paste
Make ready 1 Green Chilli
Get 1 Tomato
Make ready 1 teaspoon Garam Masala
Prepare 1 teaspoon Red Chilli
Get 1/2 teaspoon Salt
Make ready 1 teaspoon turmeric powder
Take 1 teaspoon Cumin Seed crushed
Prepare 1 teaspoon Coriander Crushed
Prepare 2 tablespoons oil
Make ready For Gravy
Take 5 Onion sliced
Take 5 Tomatoes chopped
Take 1 teaspoon Red Chilli
Get 3 Green Chillies
Get Karaila skin
Prepare Salt to taste
Take For frying
Get 2 cup oil
Prepare For Garnish
Get 2,3 Chillies
Get leaves Coriander
How to make qeema bharay karelay at home Make this delicious recipe at home and you will love it Kachnar. #Delishcuisine #Stuffedbittergourd #Qeemabharaykaraelay Delish cuisine bring easy and simple recipe of stuffed karelay that fill your summer craving. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Clean bitter gourds from inside and remove seeds.
Steps to make Qeema Bharay Karailay (Stuffed Bitter Ground):
Rinse and then peel the skin, keep the skin separate,cut from centre vertically, then remove the seeds, marinate with salt,skin and karaila separately.rest it for 20 minutes.
After 30 minutes squeeze and rinse very well in water,this will get some bitterness from karaila.wipe them dry (achy sy nachoor lain) rinse skin as well and let dry
Put 1 tablespoons oil in a pan,On medium heat,add 1 sliced Onion, Tomato, Ginger and Garlic Paste, red chilli, salt, cuminseed,coriander seed, Mix well cover with lid, let cook for 5 minutes.
Uncover the pan, stirr constantly, Burn the excess water, let it cool.
Took half qeema for stuffing,other half will use for gravy
Fill the qeema mixture into all bitter ground (Karaila),Bind it with thread, wrung the thread all around tightly so that the thread can become loose while frying.
Heat 2 or 3 cup oil, on low flam and fry all Stuffed karaila on low flame till they get golden and cooked well keep aside then fry the skin as well.
For gravy take 3 tablespoons oil from frying oil add sliced onion,add tomatoes and rest of half qeema mix well cover with lid let cook for 5,6 minutes
Uncover lid, stirr nicely add Stuffed karaila and put 1 Tomato and 1 Onion slices on top, cover again with lid and cook for 7 minutes on low flame.
After 7 minutes off the flame and serve in a dish, Garnish with chillies and coriander leaves
Tie each bitter-gourd with thread properly. Clean bitter gourds from inside and remove seeds. Cooking keema stuffed karela is a nice way to enjoy bitter gourds. Stuffing gourds with spicy keema forms an awesome thing for the. Qeema Bharay Karelay Recipe In Urdu Keema Karelay Bhare Hue Recipe Pakistani Food Recipe Urdu Recipe.
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