Kerela aur keema is a favorite dish in our house, and it does not take too long to prepare.
1 kilo Keema(ground beef), thoroughly washed and drained.
4-5 medium Kerela(bitter gourd)
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
1 2" stick dal cheeni(cinnamon)
6-8 whole kali mirch(black peppercorns)
1 bari ellichi(black cardamom)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
Also-a karahi(like a wok) with enough tel(oil) for frying.
Step 1-After washing, use a knife to scrape the outside of the kerela to remove the skin/bumps, also remove the ends.
They will look kind of like this, cut them into slices about a quarter of an inch thick.
Step 2- In your karahi, deep fry the sliced kerela until they start to turn light brown.
Step 3-Remove from the oil and drain in a colander, or on some paper towels.
Step 4- In a pot add 1/4 cup tel, and start to fry the piyaz and the whole garam masale(ellichi, dal cheeni, loung, kali mirch) until the onions start to brown. Then add the adrak and lesan and fry another 30 seconds.
Step 5- Add the timater, lal mirch, namak, dhania, and haldi, and stir well.
Step 6-Continue frying, stirring often, until the tel rises to the top.
Step 7- Add the keema, and fry for 5-10 minutes to brown, stirring often.
Step 8-Cover and cook on low to medium until the keema is well done, you may wish to add a half cup of water.
Step 9-When the keema is well cooked add the fried kerela, and mix well. Cover again and cook another 10-15 minutes stirring often.
Serve with rotis, as a side or main dish.