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) 2 cloves 2 black peppercorns 2 green cardamoms 1/2 inch cinnamon stick 1 small bay leaf 1 large tomato, chopped 1 onion, chopped 1 tsp ginger-garlic paste 1 tsp red chilli powder 1 tsp coriander powder 1/2 tsp haldi 1-2 green chillies, slit 1 tsp salt 1 tsp garam masala Handful of coriander leaves, chopped 2-3 tbsp oil