QEEMA KARELAY

QEEMA KARELAY 

Karelay - meaning bittergourd. Yes very bitter but many of us have acquired to the taste and prepared with mince it actually does turn out to be a delicacy. However in order to reduce the bitterness to just right in order for it to blend well with the other ingredients, the bittergourd needs some preparation before it is eventually added to the meat or mincemeat. So - here goes with how to go about it. 

INGREDIENTS 

1 Kilo mince - preferably lean beef 

1 Kilo Bittergourd 

2 Medium Sized Onions - Sliced 

3 Medium Sized Tomatoes - Peeled and quartered

2 Tablespoons Ginger Paste 

1 Tablespoon Garlic Paste 

4 Cardamom pods 

5 Cloves 

10 Peppercorn 

2 Teaspoons Chilli Powder ( Decrease or Increase amount as per your taste)

2 Teaspoons Turmeric Powder 

1 Level Teaspoon Salt (Decrease or Increase as per your taste) Add little to start with as the bittergourd strips are salted already. Later you can add more if necessary. 

1 Teaspoon Cumin Powder 

1 Teaspoon Coriander Powder  

1 Teaspoon Garam Masala 

Few Green Chillies 

Some Chopped Cilantro 

1 Cup Cooking Oil (More or less)

Oil for Deep Frying Bittergourd 

HOW TO PREPARE BITTERGOURD 

1) Lightly scrape each bittergourd, slit open and de-seed. Cut into strips and chop each strip into about an inch long. Sprinkle the bittergourd strips with about 3 Teaspoons of preferably coarse salt. If you don't have coarse salt just use the regular one. 

2) Set them aside for at least 30 minutes. Wash the strips thoroughly under running tap water. Squeeze out excess water and set aside. 

3) Heat some oil in a wok and add the strips to deep fry until they change colour and have just a tinge of brown.  

Remove from oil and set aside. Fry another batch until all done.

INSTRUCTIONS FOR PREPARATION OF MINCE 

1) Place a heavy based deep pan on high heat and add a cup of oil. Use the same oil you used to deep fry the bittergourd strips in. As it heats a little throw in the cardamom, cloves and peppercorn.  As soon as they start sizzling, add the onions. Stir fry until onions turn golden brown.

3) Add turmeric, chilli, cumin, coriander powders and salt. Stir well. Add the tomatoes. Add 2 cups of water. Let it come to a good boil. Cover pan with lid and lower heat to simmer. Let cook on low heat for about 10 mins. 

4) Uncover pan. There should be some liquid in there still. Add the fried bittergourd strips and increase heat and stir fry until tomatoes are all mushed up and blended into the mince and oil separates. Taste for salt and add more if needed. 

5) This dish usually has no gravy as such. But if you prefer it a little runny, you can add a little hot water at this stage. Add Garam Masala. Throw in slit green chillies and sprinkle some chopped  Cilantro over. Save some for garnish when you dish out.