Keema Bhare Karelay (Bitter Melon Stuffed With Minced Chicken) Recipe - NYT Cooking

September 21,2024

The intoxicating bitterness of karelay (also known as bitter melon or bitter gourd), is either loved or hated This divisive vegetable needs a bit of coaxing to truly shine, and, in this recipe, marinating the peeled and cored melon in salt draws out the lion’s share of its bitterness The result is a delicately pungent flavor perfectly suited to the vegetable’s texture.
The intoxicating bitterness of karelay (also known as bitter melon or bitter gourd), is either loved or hated. This divisive vegetable needs a bit of coaxing to truly shine, and, in this recipe, marinating the peeled and cored melon in salt draws out the lion’s share of its bitterness. The result is a delicately pungent flavor perfectly suited to the vegetable’s texture. There are two varieties of bitter melon: This recipe, a common preparation in Pakistan and Northern India, calls for the South Asian type (often labeled “Indian”), which is a darker green and has more pronounced ridges and tapered tips than the Chinese variety. The melons are stuffed with a ground chicken filling that comes together quickly and can be prepared up to two days ahead. Though this dish is rewarding for those who already have a taste for bitter foods, its adaptability makes it the perfect gateway for cultivating one.