Achari Keema Karela
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Ingerdients:
1: oil 1/2 cup
2: cinnamon stick 2 pieces
3: black cardamom 3
4: onions 2 large (sliced)
5: ginger & garlic paste 1 & 1/2 tbsp
6: tomatoes 3 large (chopped)
7: cumin seeds 2 tsp
8: coriander seeds 1 tbsp (crushed)
9: red chilli powder 1 & 1/2 tsp
10: salt 1 tsp
11: turmeric 1/2 tsp
12: mutton mince 1 kg
13: mix achar 2 tsp (heaped) (pickle)
14: water 1 cup
15: bitter gourd 1 kg (karela) (peal, remove the seeds add salt 1 tbsp, leave for 1 hour and then wash and squeeze them, fry it in oil)
16: onions 2 large (sliced & fried to make then soft)
17: tomato 1 medium (chopped)
18: green chilli 3 (sliced)
19: garam masala powder 1/2 tsp
20: fresh coriander hand full
Recipe:
1: heat oil add cinnamon sticks, black cardamom, onions, ginger & garlic paste and fry on high flame till gets brown.
2: add tomatoes, cumin seeds, coriander seeds, red chilli powder, salt, turmeric, water 1/2 cup mix and cook till the tomatoes reduce and oil come on the surface, on medium flame.
3: now add the mince and cook on high flame till the water that the mince will release dries completely.
4: add the readymade mix achar (i used Ahmad brand) mix add water and cook till the oil comes on the surface, on medium flame.
5: now add the karela, onions, tomato, green chilli, garam masala powder, fresh coriander, mix well and simmer on low flame for 5 to 8 minutes.
6: serve hot with roti.
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