Recipe
Why make it
Salted and browned bitter gourd cooked into a savoury beef mince masala with onions and tomatoes. The keema softens the bitterness, so it suits both karela lovers and doubters.
Serves 4
+ 11 more in the full recipe
Step 1 of 8
Toss the sliced karela with 1.5 tsp salt in a bowl and leave it to rest. The salt draws out the bitter juices.
Step 2 of 8
Squeeze the karela firmly in your fist a handful at a time, then rinse briefly and pat dry with a clean towel. Dry pieces brown instead of steaming.
Step 3 of 8
Heat 3 tbsp oil in a karahi over medium-high heat. Fry the karela in a single layer, stirring now and then, until the edges are deep golden and the pieces have shrunk, about 8 minutes. Lift out onto a plate.
Step 4 of 8
Add the remaining 3 tbsp oil and the sliced onions to the same pan. Fry over medium heat, stirring often, until golden brown, about 10 minutes.
Step 5 of 8
Stir in the ginger-garlic paste and green chillies for 1 minute until the raw smell goes. Add the mince and break it up with a spoon. Cook on medium-high until all the pink has gone and the liquid has evaporated, about 8 minutes.
The last 3 steps are in the full recipe.
Cook’s tip
Do not skip the salting and squeezing step. It removes much of the sharp bitterness without making the karela bland.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.