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Keema Bhare Karailay

Keema Bhare karailay
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Keema Bhare Karailay Recipe, How To Make Keema Bhare Karailay Recipe

How to makeKeema Bhare karailay?How to cookKeema Bhare karailay?Learn the recipeKeema Bhare karailayby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Keema Bhare karailay

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Prep time
mins
Cook time
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Total time
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Keema Bhare karailay
Author : Vahchef
Main Ingredient : Beef
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Keema Bhare karailay
• Salt - 3 teaspoons.
• Red chilli powder - 1 teaspoons.
• Fresh coriander - to taste.
• Ginger - 1 pinch.
• Garlic - 5 clove.
• Green chillies - 4 numbers.
• Tomato - 1 small.
• Tomatoes - 2 numbers.
• Onions - 3 large.
• Minced beef (keema - 2 pound.
• Bitter gourds - 5 numbers.
• Cooking oil - 2 teaspoons.
• Cooking oil - to fry.
• Thread - to taste.
• Needle - to taste.
• Water - 1/2 cup.
Method:

1) Take the bitter gourds and peel off the skin. Cut each bitter gourd longways and de-seed them. Sprinkle salt all over the bitter gourds to cover them well with salt. Set aside for atleast 3 hours (overnight if possible.)

2) With warm water wash the bitter gourds well and rinse them.

3) In a frying pan heat 2 tablespoons of oil. To the oil add the minced beef, 1 onion, 1 tomato, garlic, ginger, 1 teaspoon of red chilli powder and 1 teaspoon of salt. Saute well on medium heat until the beef is well cooked. (You may add a little water if necessary to prevent burning.)

4) Fill each bitter gourd with the minced beef. Then sew the bittergourds with thread and a needle, so they do not open while frying. In a deep fryer or karai, deep fry bittergourds in oil on medium heat until they turn golden.

5) Heat 2 tablespoons of oil in a frying pan. Add 1 onion, 1 tomato, 1 teaspoon of red chilli powder, 1 teaspoon of salt and frac12; cup of water. Cook on low heat for about 15 minutes or until the tomato gets soft and onion is transparent. Mash it with a spoon to make a gravy. Add frac14; cup of oil and cook for another 5 minutes.

6) Add bitter gourds to the gravy and simmer for another five minutes on low heat. Garnish with chopped tomato, onion, green chilli and coriander/cilantro leaves.






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