Amchoori Karela
Servings - 2 - 3
INGREDIENTS
Bitter gourd - 500 grams
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Malt vinegar - 2 tablespoons
Water - 700 milliliters
Oil - 50 milliliters
Onions - 200 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Carom seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 1 tablespoon
Dry mango powder - 1 teaspoon
Cumin powder - 1 teaspoon
Black pepper - 1/2 teaspoon
Red chili - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Salt - 1 teaspoon
Dry fenugreek - 1/2 teaspoon
Lemon juice - 1 tablespoon
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
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 bow, add 1/2 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
5. Rest for 1 hour.
6. Add 500 milliliters water in it and wash them well.
7. Heat 75 milliliters oil in a pan, add the 500 grams bitter gourd and fry till it turns golden brown in color.
8. Heat 45 milliliters oil in a another pan, add 2 pods cloves, 2 pods black cardamom, 1 inch cinnamon stick and stir well.
9. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
10. Then, add 140 grams onions and fry till translucent.
11. Add 1/2 teaspoon turmeric and stir well.
12. Now, add 150 grams tomato and saute till it turns soft and pulpy.
13. Add 500 gram minced mutton and mix it well.
14. Then, add 2 teaspoons red chili, 2 teaspoons coriander powder, 1/4 teaspoon nutmeg, 1 teaspoon salt and mix it well.
15. Cook for 5 - 7 minutes on low heat.
16. Add 60 milliliters water and stir well.
17. Cover it with lid and cook for 15 - 20 minutes.
18. Open the lid, add the fried bitter gourd and mix it well.
19. Now, add 1 tablespoon lemon juice, 1/2 teaspoon garam masala and mix it well.
20. Cook for another 3 - 5 minutes.
21. Serve hot with roti.
