This is one of my favorite dishes. I adore karela (bitter gourd). I cut the karela (bitter gourd) in half and removed the seeds then I choped them in to pieces. I used anywhere between 8 to 10 karelas (bitter gourds). I put the pieces in to a colinder and added 2 handfuls of kosher salt and rubbed the salt in to the karela (bitter gourd) pieces. I rinsed it very well with cold water until all traces of salt residue is gone.
I added in to a pot 1/4 cup of olive oil and fried in batches of 3 handfuls each of karela (bitter gourd) pieces and fried until it is slightly brown and put the first batch in a bowl and set it aside. I repeated the process until it was finished. I cut 1 large onion and fried until it was brown.
I added 1 pinch of pink salt in to the pot with the onions. I added to mortar and pestle 1 pinch each of I pinch of fenugreek seeds, mustard seeds, coriander seeds, cumin seeds and black peppercorns along with 1 strand of mace, 1 small broken piece of amchur and 1 small broken piece of cinnamon if you are not using the powder. If you are using the powder just skip this step and it is 3 dashes you add in to the pot.
I added 1 pinch each of Garam Masala, turmeric and red chili powder to the pot with the onions to make the masala base. I added the contents of the mortar in to the masala mixture and added 3 cloves of garlic and 1 small piece of ginger that I peeled then I grounded it until it was almost a paste and added it to the pot.
I added 1 green chili with the seeds removed and 1 tomato chopped and cooked it down til it was a mush. Then I washed 1 kilo or 1 lb of meat. Goat, lamb, beef and veal can be used and so can chicken.
I added the karela (bitter gourd) and either meat or chicken to the pot with the heat on low for 35 minutes while checking every now and then to see if it is done. If the meat is still a little tough cook it for another 35 minutes or until done.
I hope you love this dish as much as my family and I do.
