Bitter gourd (Karela) – ½ kg lightly fried in 2 tbsp of oil
Salt – to taste
Oil – ½ cup
Onion – 2 thinly sliced
Ginger garlic paste – 1 tbsp
Turmeric powder – ½ tsp
Red chili powder – 1 ½ tsp
Onion seeds – 1 tsp
Tomato – 3 chopped
Garam masala powder – 1 tsp
Fennel seeds – 1 tsp
Mint leaves – ½ bunch
Green chili – 5
Method:
Peel and cut bitter gourd in thin long or round slices. Apply salt for an hour. Then wash and squeeze with a napkin. Heat up 2 tbsp of oil; add bitter gourd, fry and remove.
Take a pan, fry onion until light pink, then add mince, ginger garlic paste, turmeric powder, red chili powder, salt and chopped tomato, mix well.
Then add 1 cup of water, cover and let it cook.
When water dries, fry well.
Then add whole green chili, garam masala, onion seeds, fennel seeds and fried karelay mix, add 1 tbsp of water, mix and put on dum for 5 minutes.
Before serving, add mint leaves, mix and serve mazedar kemma karelay with naan or chapattis.
