Ingredients:
- Karaley (Bitter gourd) ½ kg
- Namak (Salt) 1 tbs
- Pani (Water)
- Cooking oil 2 tbs
- Cooking oil 5-6
- Pyaz (Onion) sliced 5 large
- Tamatar (Tomatoes) 5 large
- Chicken qeema (Mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Garam masala powder 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Imli pulp (Tamarind pulp) 1 & ½ tsp (optional)
- Saunf (Fennel seeds) 1 tsp
- Kalonji (Nigella seeds) ½ tsp
- Pyaz (Onion) fried ½ Cup
- Hara dhania (Fresh coriander) chopped
Directions:
Peel bitter gourd with the help of the knife then deseed and cut into small pieces.
In bowl,place strainer,add bitter gourd,salt and mix well,cover and let it rest for 1-2 hours then wash thoroughly 2-3 times and squeeze properly to remove excess water.
In wok,add cooking oil and fry bitter gourd until light golden & take out in a bowl.
Add cooking oil,onion and fry until light golden.
Add tomatoes and mix well,cover and cook on low flame for 4-5 minutes.
Add chicken mince and mix well until changes color.
Add ginger garlic paste and mix well.
Add salt,red chilli powder,garam masala powder,turmeric powder,mix well and cook for 2-3 minutes.
Now add fried bitter gourd and mix well,cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.
Add tamarind pulp,fennel seeds,nigella seeds,fried onion and mix well,cover and simmer on low flame for 2-3 minutes.
Garnish with fresh coriander & serve!
Ajza:
- Karaley (Bitter gourd) ½ kg
- Namak (Salt) 1 tbs
- Pani (Water)
- Cooking oil 2 tbs
- Cooking oil 5-6
- Pyaz (Onion) sliced 5 large
- Tamatar (Tomatoes) 5 large
- Chicken qeema (Mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Garam masala powder 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Imli pulp (Tamarind pulp) 1 & ½ tsp (optional)
- Saunf (Fennel seeds) 1 tsp
- Kalonji (Nigella seeds) ½ tsp
- Pyaz (Onion) fried ½ Cup
- Hara dhania (Fresh coriander) chopped
Directions:
Karelay ko knife ki madad sa peel ker lein phir deseed ker ka small pieces mei cut ker lein.
Bowl mein strainer rakh ker karaley aur namak dal ker ache tarhan mix karein aur dhak ker 1-2 hours kliya rakh dein phir pani sa 2-3 dafa dho lein aur squeeze ker ka pani ko nikal lein.
Karhai mein cooking oil aur karaley dal dein aur light golden hunay tak fry ker lein phir bowl mein nikal lein.
Cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Tamatar dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Chicken qeema shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Namak,lal mirch powder,garam masala powder aur haldee powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Ab fried karaley dal ker ache tarhan mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein phir tez ancch per oil alag hunay tak paka lein.
Imli pup,saunf,kalonji aur fried pyaz dal ker ache tarhan mix karein aur dhak ker 2-3 minutes kliya halki ancch per dum per rakh dein.
Hara dhania sa garnish ker ka serve karein!
