Delicious Keema Bharey Karely Recipe by Baba Food RRC | Regional Heritage Food (Recipe)

Discover the authentic taste of Keema Bharey Karely with this easy-to-follow recipe by Baba Food RRC. Learn about the history, cultural significance, and health benefits of this traditional dish. Visit Regional Heritage Food for the complete recipe and cooking instructions.

Traditional Keema Bharey Karely Recipe | Baba Food RRC | Regional Heritage Food

History and Culture:

Keema Bharey Karely has deep roots in South Asian culinary traditions, particularly in Pakistani cuisine. The dish is a staple in many households and is often associated with traditional family meals and festive occasions. The combination of bitter gourd and mincemeat creates a unique flavor profile that has been passed down through generations, preserving the rich cultural heritage and flavors of the region.

Traditional Cuisine and Taste:

This dish offers a blend of spicy, savory, and slightly bitter flavors, balanced perfectly to create a mouth-watering experience. The bitterness of the karely is mellowed by the spiced mincemeat filling, resulting in a harmonious blend of tastes that is best enjoyed with naan or roti.

Keema Bharey Karely, a cherished traditional dish, combines the unique bitterness of bitter gourd (karela) with the rich, savory flavors of spiced mincemeat. This recipe by Baba Food RRC offers a simple yet authentic way to prepare this classic meal, celebrated for its cultural significance and distinctive taste. Often enjoyed on special occasions and family gatherings, Keema Bharey Karely is not just a dish but a culinary experience that reflects the rich heritage of Pakistani cuisine.

Improved Recipe:

Ingredients

• For Keema Karely:
  • Karely (Bitter Gourd): 1.5 kg
  • Mincemeat: 1.5 kg
  • Chopped Garlic: 7-8 cloves
  • Chopped Green Chilies: 7-8
  • Chopped Ginger: ½ inch
  • Oil: 1 tbsp
  • Salt: 1 tbsp
  • Red Chili Powder: 1 tbsp
  • Garam Masala: ½ tbsp
  • Cumin Powder: ½ tbsp
  • Dry Coriander: 1 ½ tbsp
  • Sonf (Fennel Seeds): ½ tbsp
  • Turmeric Powder: ½ tbsp
  • Water: 1 glass
• For Gravy:
  • Chopped Onion: 1
  • Chopped Tomatoes: 2
  • Turmeric Powder: ½ tsp
  • Red Chili Powder: ½ tsp
  • Cumin Powder: ½ tsp

Cooking Method

• Wash and peel the karely, then rub them with salt and soak in cold water for one hour.
• Heat oil in a wok and sauté chopped ginger, garlic, and green chilies for 3-4 minutes on high flame.
• Add salt, red chili powder, cumin powder, turmeric powder, and sonf, mixing well.
• Add water and cook on medium flame for 2-3 minutes.
• Add mincemeat and fry for 4-5 minutes.
• Add water, cover with a lid, and cook on low flame for 15-20 minutes.
• Squeeze and wash the karely, then fry them in oil until brown (10-15 minutes).
• In another wok, heat oil, cook chopped onions until soft, then add tomatoes and cook until tender.
• Add turmeric powder, red chili powder, salt, and cumin powder, frying for 3-4 minutes.
• Add the cooked mincemeat, fry for 4-5 minutes.
• Stuff the karely with mincemeat, securing with thread.
• Add stuffed karely to the wok, cover with a lid, and cook on low flame for 3-4 minutes.
• Serve with naan or roti.

Calories Information Per Serving Bowl:

• Approximately 350-400 calories per serving bowl.

Health Benefits and Precautions:

Bitter gourd is known for its medicinal properties, including aiding digestion, regulating blood sugar levels, and providing vitamins and minerals. However, due to its bitterness, it should be consumed in moderation. Individuals with specific health conditions should consult their doctor before adding bitter gourd to their diet.

---

---

---