Keema Karela by Zubaida Tariq

Ingredients:

• Beef mince 1/2 kg
• Bitter gourd 1/2 kg
• Salt to taste
• Tamarind paste 1/2 cup
• Jaggery 1 tsp
• Red chili powder 1 tbsp
• Turmeric 1 tsp
• Ginger garlic paste 1 tbsp
• Fennel seeds 1 tsp
• Chopped green chilies 4
• Chopped onion 4
• Oil 1 cup

To Wash Bitter Gourd:

• Turmeric 1 tsp
• Jaggery 1 tsp
• Tamarind paste 1 tbsp
• Salt to taste

Method:

1. Peel bitter gourd and cut into finely. Now put salt, turmeric, jaggery and tamarind paste with out washing and leave for 20 minutes. Then wash it nicely.
2. Heat oil in pot, fry chopped onion until light pink, take it out and put in mince. Also add salt, turmeric, red chili powder and ginger garlic paste.
3. When water of mince dries,  put fried onion, mix with spoon and put onion seeds, fennel seeds and chopped green chilies.
4. Now deep fry bitter gourd separate and put in mince.
5. Also add onion seeds, fennel seeds, jaggery, tamarind paste and chopped green chilies and keep on simmer.
6. After 10 minutes, keema karela is ready.