Like I’ve said before, I enjoy dishes that combine meat with vegetables. Karela (bitter gourd) is a vegetable with ‘mixed feelings’. You’d detest it if you have it by itself, and you’d enjoy if you combine it with different ingredients and spices that compliments its astringent flavor. So here is one of my husband’s favorite dishes – Keema Karela.
500 grams keema (minced meat) 1 large tomato, chopped 1 onion, chopped 1 tsp red chilli powder 1/2 tsp haldi 1 tsp ginger-garlic paste 1 tsp salt 1 tsp garam masala 2-3 tbsp oil