Karela and keema curry (Bitter Gourd with mince meat).
3 medium onions
1 bulb fresh garlic paste
1inch fresh ginger paste
500g mince meat
11/2tsp Amaali mix basaar (to taste)
1tsp cumin seeds (optional)
1/4 tsp onion seeds (optional)
1 fresh green chilll (optional)i
1tsp Amaali garam masala
Bunch of fresh coriander
1/2 cup of oil
Wash the bitter gourd thoroughly with warm water. Scrape the seeds out and chop them into small pieces .Take 1tsp of salt and apply it to the bitter gourds thoroughly.
Leave aside for an hour. This helps to reduce bitterness.
Heat 1/4 cup oil in pan add meat and sauté.
Add cumin seed in pan
Place crushed garlic, ginger and fry ingredients for a further five mins.
Add mix basaar and salt (to taste),
Fry the ingredients ensuring spices don’t burn. (Add small amount of water when needed).
Stir well until the mixture turns light maroon for about 10 minutes.
Place 1/2 chopped coriander, fresh chilli (optional) and small amount of water if meat is too dry and stir.
Place lid and reduce the heat to very low.
Place the bitter gourd in a sieve and wash the bitter gourds well in warm water
In a pan add 1/4 cup of oil. Place some
onion seeds (optiona) Fry the bitter gourd in a pan, (lightly coloured)and drain.
Add the bitter gourds to the rest of the ingredients.
Add the remaining coriander and garam masala. Cover and cook on low to medium heat until the bitter gourd are soft.
Serve with chapatti or naan