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Friday, November 10, 2017

Kheema Karela ~ Mutton Mince & Bitter Gourd Curry

Bitter gourd and mince meat curry
Kheema Karela

This recipe is a part of Our Muslim Food Bloggers Challenge and I am glad to say that we have successfully completed 1 year. Let me briefly explain to you about this group challenge. It started as a repercussion of a Facebook group known as Muslim Food Bloggers. Rafeeda who is also a food blogger actually initiated the move and started to assign a theme for all the bloggers which was scheduled on 10th of every month. This challenge has really kept us on our toes and helped us come out of our comfort zone. So I sincerely thank Rafeeda who blogs at Thebigsweettooth for taking all the pain and responsibility of keeping the group active and making it so exciting that I eagerly wait to see the next upcoming theme for the challenge. So this month's theme is that we can select any one from all the previous themes, and I have selected Meat recipes. You can click on these themes and check out my participation in each theme - Cooking from 'Chef in disguise', Cooking with Dates, Biryani, Cooking from the scrapbook, Indonesian Cuisine, Cooking from Shab's Cuisine, Ramadan Memories, Cooking with Honey, Meat Recipes, Pakistani Cuisine. 

Kheema Karela is a sure shot way of making your family members enjoy a vegetable like Bitter Gourd. The curry is so delicious that we hardly realize the presence of this vegetable which is so secluded due to its bitter taste. And I also would like to caution you that once the bitter gourd is grilled or deep fried as mentioned in this recipe, there will nothing left to add to the mince curry. You will just keep watching it disappear from the baking tray...I promise. Fried or toasted slices or chips will your next family favorite.    

Kheema Karela ~ Mutton Mince & Bitter Gourd Curry

Cooked Mutton Mince combined with stir-fried bitter gourd with the base of Indian spices and preparation.

Preparation time: 15 minutes
Marinating time: 15 minutes
Cooking time: 20 minutes
Total time: 50 - 55 minutes approx
1 cup = 250 ml capacity
Serves 4


500 grams mutton mince
2 large bitter gourd
1 medium onion sliced
1 large ripe tomato chopped
1 tablespoon ginger & garlic paste
2 teaspoon red chili powder
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
Whole Spices: 2 cloves, 2 cardamoms, small piece of cinnamon
1 tablespoon lemon juice
1/4 cup chopped coriander leaves
1/4 teaspoon grated nutmeg
5 tablespoon cooking oil


1. Wash and cut the bitter gourd in half lengthwise. With help of a spoon scrape out all the seeds. Cut it into thin slices and sprinkle salt and a pinch of turmeric. Coat well and leave it for 1 hour. Then wash the bitter gourd thoroughly to remove all the salt and turmeric. Drain the liquid and again sprinkle salt. Deep fry the bitter gourd slices and set aside. You can also spread it on a baking dish and grill till crisp in a preheated oven @ 250 degrees C for 15 to 20 minutes.
2. Heat cooking oil in a saucepan and add all the whole spices along with chopped onion. Saute onion until lightly golden.
3. Now add ginger and garlic paste and fry for 1 minute.
4. Then add mince along with red chili powder, coriander powder, turmeric powder, salt and stir well by cooking on high flame for 1 minute.
5. Reduce the flame and add chopped tomato. Cover and cook until mince is fully done.
6. Finally add fried bitter gourd, lemon juice, garam masala powder, grated nutmeg and chopped coriander leaves.
7. Cook for 2 more minutes and then remove from heat.
8. Serve hot with roti, pav or naan.


  1. Absolutly new combo.. looks delicious 😍

  2. I love bitter gourd but never thought this combo! Grilled or deep fried means, I may have my partner eat too :-)

  3. Wow!What an innovative combination,interesting recipe.

  4. That's an interesting recipe!👌

  5. I am not at all fond of bitter gourd, and don't even look at it most of the time... but looking at your recipe, I am wondering, why shouldn't I take the risk of trying! Amazing recipe...

  6. Awesome choice for this month! I've personally never cooked with Karelay, but my mother in law uses them with keema as well. Looks great!