Karelay Gosht / Bitter gourd and meat curry

Updated at: Thu, 17 Aug 2023 03:56:25 GMT

Step 1

Peel the karelay, slice in half and take the seeds out (i use a teaspoon to scoop it out)

Step 2

slice it down the side again to form little semi circles (as shown in video. Do not cut them too thick or too thin as you will be frying them later)

Step 3

Wash properly with cold water

Step 4

Add 1.5 tsp salt and 1/2 tsp turmeric powder and massage it into the chopped karelay properly. Cover and set it aside for around 2 hours. This will ensure we can squeeze out any excess moisture and some flavour is marinated into it to balance out the bitterness

Step 5

Wash again with cold running water until all the salt and turmeric is off and squeeze it tighly to ensure you get rid of all the excess moisture (i use a net cloth bag so i can wring it out properly but you can use muslin cloth too. Doing it just by hand, you might not be able to apply much pressure)

Step 6

Fry in 1 cup oil until it changes to light brown colour around 8-10mins and then take it out and set it aside

Step 7

In the same oil, lightly fry 2 onions and 4/5 green chillies and set it aside

Step 8

Reserve the oil to cook the curry as it will have lost of flavour already

Step 9

Add meat in pressure cooker with 3 sliced onions, salt, turmeric and1 glass water.

Step 10

Once the whistle blows, leave it for 20-25mins to cook through depending on your meat.

Step 11

Take off the heat, dry the water as needed

Step 12

Add the reserved oil from before or more if needed, ginger garlic pastes, green chillies, tomatoes and regular spices (red chilli flakes, cumin powder, coriander powder)

Step 13

cook on high heat till masala is ready and oil separates. It shouldn’t be too dry.

Step 14

Fry 3 sliced onions in some oil and add ginger and garlic pastes once they change colour

Step 15

Add tomatoes and green chillies along with dry spices (salt, red chilli flakes, cumin, coriander and turmeric powder). Mix properly and cook until the masala is formed and oil comes up

Step 16

Add the meat to the pan and fry on high heat until it changes colour

Step 17

Add 1 glass water, let it come to boil and then cover and cook on low heat for an hour or until the meat is tender

Step 18

Dry the extra water if needed but masala shouldn’t be too dry

Step 19

Once masala dries and meat is cooked, add the fried onions, green chillies and karelay. Top with fresh corriander, garam masala and pomegranate powder. Mix and cook on low heat for further 5 mins.

Step 20

Serve with naan or roti

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