Kheema Bhare Karele Masala Curry or Minced mutton stuffed Bitter gourd curry – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimonna Yasmeen’s recipes

For Fillings:




Bitter gourd (karela): 5 or 7 whole
Salt: 1 teaspoon+3/4th teaspoon
Turmeric powder: 1 teaspoon+1/2 teaspoon
Minced mutton (kheema) : 250 grams
Onion: 1 chopped
Ginger garlic paste: 1 tablespoon
Red Chili powder: 2 teaspoons
Spices(garam masala powder) : ½ teaspoon
Cubeb powder(kabab chini powder): 1/4th teaspoon
Coriander: ½ bunch chopped
Mint leaves: ½ bunch chopped
Cooking oil: for frying+ 2 tablespoons

1.    De-seed and semi slit each bitter gourd vertically. Add 1 teaspoon salt and 1 teaspoon turmeric powder and blend them well.

2.    Keep the bitter gourd aside for about half an hour and then wash thoroughly.

3.    Into a cooking pan, add these washed bitter gourds and add 3 cups of water and close the lid.

4.    Let them boil for 10 minutes. This will remove their bitterness.

5.     Pour oil for frying and fry these bitter gourds for 5 minutes. Keep them aside.

6.    In a pressure cooker add, minced mutton, chopped onion, ginger garlic paste, red chili powder, 3/th teaspoon salt, ½ teaspoon turmeric powder, garam masala powder, cubeb powder or kebab chini powder, chopped coriander, chopped mint leaves, 2 tablespoons oil and one cup of water.

7.     Mix well and close the lid. Pressure cook for 10 to 15 minutes on medium flame.

8.    Take out the lid and cook till the oil separates.

9.    Stuff the bitter gourds with this cooked minced mutton ad seal them either by stitching or by tying them using the thread.

For making Gravy:



Diced dry coconut: 1 cup
Peanuts: 1 cup
Onion (big): 1 whole chopped
Cooking oil: 4 tablespoons
Ginger garlic paste: 1 tablespoon
Curd(whipped) : 2 cups
Turmeric powder: ½ teaspoon
Salt: 2 teaspoons
Red Chili powder: 2 ½ teaspoons
Coriander: 1 bunch chopped
Mint Leaves: ½ bunch chopped
Whole green chilies: 5
Spices (garam masala powder) : ½ teaspoon




1.     Roast diced dry coconut and peanuts separately.

2.    Add 1 tablespoon oil and sauté chopped onion.

3.    Grind all these into a fine paste and keep it aside.

4.    Remove the excess oil from the  cooking pan, which we used to fry the bitter gourds and leave only 4 tablespoon of oil in the pan.

5.    Add ginger garlic paste, stir till it turns brown.

6.    Add masala paste of roasted coconuts, peanuts and sauted onions.

7.     Add whipped curd, turmeric powder and salt.

8.    Keep stirring till the oil separates (for about 20 minutes).

9.     Add red chilli powder, stir for a minute and add one cup of water, spices or garam masala powder, chopped coriander, chopped mint leaves and whole green chillies.

10.     Mix well and add the stuffed bitter gourds and close the lid.

11.    Simmer for 20 minutes.


Kheema Bhare Karele Masala Curry or Minced mutton stuffed Bitter gourd curry is ready.

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