Qeema Bharay Karailay (Stuffed Bitter Ground)

Name: Qeema Bharay Karailay (Stuffed Bitter Ground)
Total time: 3000 s
Yield: 4 person
Cuisine: Pakistani
Ingredients: 1 kg Karailay; 4 tablespoons Salt; 1 kilo Qeema; 1 Onion; 1 teaspoon Ginger paste; 1 teaspoon Garlic Paste; 1 Green Chilli; 1 Tomato; 1 teaspoon Garam Masala; 1 teaspoon Red Chilli; 1/2 teaspoon Salt; 1 teaspoon turmeric powder; 1 teaspoon Cumin Seed crushed; 1 teaspoon Coriander Crushed; 2 tablespoons oil; 5 Onion sliced; 5 Tomatoes chopped; 1 teaspoon Red Chilli; 3 Green Chillies; Karaila skin; Salt to taste; 2 cup oil; 2,3 Chillies; leaves Coriander

Ashi Mir Lahorizaiqa.pk @AshiMir_LahoriZaiqa

Brussels Belgium

My mom's favourite recipe.
When my Mother cooks it's like Heaven to each bite, She cooks everything, but most favourite was Karailay, that why I love to make but sad she can't taste, because she no more 😢
Her food is Like a Great Cheifs Food.
I want to be like her.❤

Ashi Mir Lahorizaiqa.pk @AshiMir_LahoriZaiqa

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Ingredients

50 minutes

4 person

1 kgKarailay
4 tablespoonsSalt
For Stuffing
1 kilo Qeema
1Onion
1 teaspoonGinger paste
1 teaspoonGarlic Paste
1Green Chilli
1Tomato
1 teaspoonGaram Masala
1 teaspoonRed Chilli
1/2 teaspoonSalt
1 teaspoonturmeric powder
1 teaspoonCumin Seed crushed
1 teaspoonCoriander Crushed
2 tablespoonsoil
For Gravy
5Onion sliced
5Tomatoes chopped
1 teaspoonRed Chilli
3Green Chillies
Karaila skin
Salt to taste
For frying
2 cupoil
For Garnish
2,3Chillies
leavesCoriander

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Steps

50 minutes

1

Rinse and then peel the skin, keep the skin separate,cut from centre vertically, then remove the seeds, marinate with salt,skin and karaila separately.rest it for 20 minutes.
2

After 30 minutes squeeze and rinse very well in water,this will get some bitterness from karaila.wipe them dry (achy sy nachoor lain) rinse skin as well and let dry
3

Put 1 tablespoons oil in a pan,On medium heat,add 1 sliced Onion, Tomato, Ginger and Garlic Paste, red chilli, salt, cuminseed,coriander seed, Mix well cover with lid, let cook for 5 minutes.
4

Uncover the pan, stirr constantly, Burn the excess water, let it cool.
5

Took half qeema for stuffing,other half will use for gravy
6

Fill the qeema mixture into all bitter ground (Karaila),Bind it with thread, wrung the thread all around tightly so that the thread can become loose while frying.
7

Heat 2 or 3 cup oil, on low flam and fry all Stuffed karaila on low flame till they get golden and cooked well keep aside then fry the skin as well.
8

For gravy take 3 tablespoons oil from frying oil add sliced onion,add tomatoes and rest of half qeema mix well cover with lid let cook for 5,6 minutes
9

Uncover lid, stirr nicely add Stuffed karaila and put 1 Tomato and 1 Onion slices on top, cover again with lid and cook for 7 minutes on low flame.
10

After 7 minutes off the flame and serve in a dish, Garnish with chillies and coriander leaves

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Ashi Mir Lahorizaiqa.pk @AshiMir_LahoriZaiqa

on January 14, 2021 00:19

Brussels Belgium

I love cooking, I'm foodie person,I think "Real cooking is more about following your heart then following recipes "cooking requires Confident guesswork and improvisation - experimentation and substitution,dealing with failure and uncertainty in creative way.