Keema Bhare Karelay (Bitter Gourd Stuffed With Minced Chicken)
The intoxicating bitterness of karelay, or bitter gourds, is either loved or hated. This divisive vegetable needs a bit of coaxing to truly shine, and in this recipe, marinating the peeled and cored gourds in salt draws out the lion’s share of its bitterness. The result is a delicately pungent flavor perfectly suited to the vegetable’s texture. There are two varieties of bitter gourd: This recipe, a common preparation in Pakistan and north India, calls for the South Asian type (often labeled “Indian”), which is a darker green and has more pronounced ridges and tapered tips than the Chinese variety. The gourds are stuffed with a ground chicken filling that comes together quickly and can be prepared up to two days ahead. Though this dish is rewarding for those who already have a taste for bitter foods, its adaptability makes it the perfect gateway for cultivating one.
- Total:
- Serves: 2 persons
Ingredients
- 1pound bitter gourds (about 5 medium), peeled
- 3teaspoons fine sea salt
- 1cup mustard oil, ghee or any neutral oil
- 1medium onion, finely chopped
- 1teaspoon ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic (about 2 cloves)
- 1pound ground chicken
- 1teaspoon cumin seeds
- ¼teaspoon ground coriander
- ½teaspoon kashmiri red chile powder or other ground red chile
- ¼teaspoon ground turmeric
- 1medium plum tomato, finely chopped
- 3fresh Thai green chiles, stems removed, chopped
- 2to 3 tablespoon fresh lemon juice (from about ½ lemon)
- Roti or store-bought pita, for serving (optional)
Instructions
Step 1
Make a slit along the length of each gourd, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the gourds. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).Step 2
In a medium pot, heat ¼ cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.Step 3
Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.Step 4
Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.Step 5
Add ¼ cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)Step 6
Squeeze and drain the reserved salted gourd. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the gourd, the easier it will be to fry.)Step 7
In a frying pan large enough to comfortably fit the 5 stuffed gourds in a single layer, add the remaining ¾ cup mustard oil and heat for 30 to 45 seconds.Step 8
Gently place the gourds into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.Step 9
Place the gourds on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the gourds with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.