Keema Bhare Karailay Recipe

Name: Keema Bhare Karailay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g bitter melons (Karailay); 300 g boneless skinless chicken (minced); 4 large onions (peeled & sliced, all 3 separated); 2 medium tomatoes; 4 green chilies (Hari Mirch, more or less may be used depending on taste preferance.); 5 garlic cloves (Lehsan, chopped); 2 inches ginger (Adrak, freshly grated); 3 tablespoons coriander (Hara Dhania, chopped, for garnish) or 3 tablespoons cilantro leaves (Hara Dhania, chopped, for garnish); 1 teaspoon red chili powder (Pisi Lal Mirch); ¼ teaspoon turmeric powder; ½ tablespoon coriander powder; 3 tablespoons salt (or as needed to cover bitter gourds); 5 tablespoons cooking oil; 1 tablespoon cumin seed; 1 tablespoon coriander seed (whole)

Servings: persons

500 g bitter melons (Karailay)
300 g boneless skinless chicken (minced)
4 large onions (peeled & sliced, all 3 separated)
2 medium tomatoes
4 green chilies (Hari Mirch, more or less may be used depending on taste preferance.)
5 garlic cloves (Lehsan, chopped)
2 inches ginger (Adrak, freshly grated)
3 tablespoons coriander (Hara Dhania, chopped, for garnish) or 3 tablespoons cilantro leaves (Hara Dhania, chopped, for garnish)
1 teaspoon red chili powder (Pisi Lal Mirch)
¼ teaspoon turmeric powder
½ tablespoon coriander powder
3 tablespoons salt (or as needed to cover bitter gourds)
5 tablespoons cooking oil
1 tablespoon cumin seed
1 tablespoon coriander seed (whole)

1
Take the bitter gourds and peel off the skin.
2
Cut each bitter gourd longways and de-seed them.
3
Sprinkle salt all over the bitter gourds to cover them well with salt.
4
Set aside for at least 3 hours (overnight if possible.
5
).
6
Put the turmeric powder ,garlic,salt, chili powder, ground coriander,1 cup water and keema in a heavy based pot.
7
cook for 20 to 25 minutes, or until the meat is cook.
8
allow to cool it.
9
Now add sliced onions,cumin seeds,coriander seeds,tomatoes and green chillies.Fill each bitter gourd with the minced chicken.
10
Then sew the bittergourds with thread and a needle, so they do not open while frying.
11
In a karai, heat the oil and fry bittergourds in oil on medium heat until they turn golden.
12
Add bitter gourds in remaining keema with oil and simmer for another five minutes on low heat.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g bitter melons (Karailay), 300 g boneless skinless chicken (minced), 4 large onions (peeled & sliced, all 3 separated), 2 medium tomatoes, and more.

Yes, Keema Bhare Karailay falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Keema Bhare Karailay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions