Scrape the bitter gourds, make a slit and discard the seeds. Apply some salt to the bitter gourd and also to the scraped pieces and leave aside for an hour. Rinse well and squeeze off excess water. Keep aside.
Make a paste with ginger-garlic, tomato paste, all the dry spices and some water. Keep aside.
Heat 1 tbsp. oil in a pan and saute the scraped pieces along with a pinc of salt, turmeric powder and red chilli powder. Keep aside.
Heat 2 tbsp. oil and stir fry the onions till light brown. Add the prepared paste & mix well. Saute till the oil separates.
Add the mince and mix to combine well. Add the green peas and cook for 4-5 minutes.
Add the sauteed scraped bitter gourd, cover & cook till the moisture is all absorbed.
When done, add ghee & coriander leaves. Give it a stir and set aside to cool.
Stuff the slit bitter gourds with the prepared keema & tie with a thread. Heat remaining oil in a pan and arrange the stuffed bitter gourds. Cover and cook till it is nicely fried on both sides.
Transfer to a serving plate and serve along with remaining keema. It can also be relished with plain steamed rice, jeera rice, plain biryani, pulao or an type of Indian bread.
