PREPARATION

1. Take 500 grams bitter gourd, peel the bitter gourd and cut it’s sides.

2. Now, cut it from center and remove the seeds with the help of a spoon.

3. Cut the bitter gourd into slices.

4. Transfer this into a bowl, add 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt, 2 tablespoons malt vinegar and mix it well.

5. Rest for 30 minutes.

6. Add 700 milliliters water in it and wash them well.

7. Transfer this into a another bowl and keep aside.

8. Heat 50 milliliters oil in a pan, add 200 grams onions and fry till translucent or until it turns golden brown in color.

9. Remove it from heat and keep aside.

10. Heat 45 milliliters oil in a another pan, add the 500 grams bitter gourd and fry till it turns golden brown in color.

11. Now, heat 2 tablespoons oil in a another pan, add 1/2 teaspoon carom seeds, 1/4 teaspoon asafoetida and stir well.

12. Add 1 tablespoon ginger and saute for 1 - 2 minutes.

13. Then, add the fried bitter gourd, 1 teaspoon dry mango powder and mix it well.

14. Add 1 teaspoon cumin powder, 1/2 teaspoon black pepper, 1/2 teaspoon red chili, 1/2 teaspoon fennel powder, 1 teaspoon salt, 1/2 teaspoon dry fenugreek

and mix it well.

15. Cook for 5 - 7 minutes on low heat.

16. Now, add the fried onions, 1 tablespoon lemon juice and mix it well.

17. Serve hot with roti.

Keema Karela

Servings - 2 - 3

INGREDIENTS

Bitter gourd - 500 grams

Salt - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Water - 500 milliliters

Oil - 75 milliliters

Oil - 45 milliliters

Cloves - 2 pods

Black cardamom - 2 pods

Cinnamon stick - 1 inch

Ginger garlic paste - 1 tablespoon

Onions - 140 grams

Turmeric - 1/2 teaspoon
Tomato - 150 grams

Minced mutton - 500 grams

Red chili - 2 teaspoons

Coriander powder - 2 teaspoons

Nutmeg - 1/4 teaspoon

Salt - 1 teaspoon

Water - 60 milliliters

Lemon juice - 1 tablespoon

Garam masala - 1/2 teaspoon