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Stuffed Mutton Mince Karela/Parval/Tinda

Updated: Jan 2, 2021

This recipe is a Kayastha delicacy. Enjoy every step of making it as much as you will relish the final dish. Its simply delicious!

Stuffed Mutton Mince Karela | Baatein Kadhai Se


Mutton Keema - 250gms

Karela - 6 nos

Onion - 1 coarsely grounded & 2 sliced

Ginger - Garlic Paste - 2 tablespoons

Whole Coriander - 1 1/2 tablespoons coarsely grounded

Whole Fennel - 1 1/2 tablespoons coarsely grounded

Turmeric Powder - 1 teaspoon

Whole Garam Masala - 1 tablespoon mix of Black Cardamom, Green Cardamom, Cloves, Black Pepper & Cumin & 1 Bay Leaf

Oil - 4-5 tablespoons

Salt to taste


Step 1 - Boil mutton mince in pressure cooker with salt.

Step 2 - Heat oil in a pan & fry the boiled mutton mince & keep aside.

Step 3 - In the same pan, heat some oil, put whole garam masala, sliced onion and sauté a little.

Step 4 - Add coarsely ground onion, ginger-garlic paste, coarsely ground coriander & fennel, turmeric powder. Saute well.

Step 5 - Now add boiled & sautéed mutton mince, salt & sauté ( bhuno ) well. Put aside when done.

Step 6 - Peel all the karelas, slit it from the middle & de-seed them.

Step 7 - Boil them 3 times in salt water in order to lessen the bitterness.

Step 8 - Squeeze the excess water from the karelas.

Step 9 - Now fill them all one by one with the mutton mince & tie them with a thread.

Step 10 - Saute them until light brown on a non-stick pan.

Step 11 - Serve this delicacy with rotis.


1. I prefer using mustard oil in all my cooking.

2. For best results follow the recipe as variations might alter the taste.

3. Having said that, salt, oil & chilli are a personal choice, and should be added according to one's taste.

4. Mutton mince can also be replaced by Chicken mince.

5. Karelas can also be replaced by parval or tindas.

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