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Recipes >> Zubaida Tariq Recipes > Achari Karela Keema (Pickled Mince and Bitter Gourd Curry) by zubaida tariq

Achari Karela Keema (Pickled Mince and Bitter Gourd Curry)

Achari Karela Keema (Pickled Mince and Bitter Gourd Curry)
Prep Time
30-35 min
Cook Time

30- 35 min

Achari Karela Keema - The natural blood purifier "Bitter Gourd" is cooked with mince, in pickle spices. A meaty, spicy and pickle flavored bitter gourd dish. Serve hot with rice and raita.
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Source:  Zubaida Tariq in Handi on Masala Tv
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  • For Bitter Gourd:
  • Bitter gourd 1/2 kg
  • Tamarind 1 tbsp
  • Turmeric 1 tsp
  • Jaggery (gurr) 1 tsp
  • Salt to taste
  • For Mince:
  • Oil 1 cup
  • Finely chopped onion 3
  • Mince 1/2 kg
  • Turmeric 1 tsp
  • Ginger garlic paste 1 tbsp
  • Salt to taste
  • Crushed red chili 1 tbsp
  • Aniseed 1 tsp
  • Whole dry coriander 1 tbsp
  • Onion seed 1 tsp
  • Finely chopped raw mango (kairi) 4
  • Oil for deep frying
  • Curry leaves a few
  • Jaggery 1 tbsp
  • Green chili 6

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Cooking Directions

  1. Peel the gourds and finely cut them. Do not wash and add tamarind, turmeric, gurr and salt to them and mix thoroughly. Leave for half an hour to remove their bitterness.

  2. Now washout the bitter gourds.

  3. In a pan take oil and sauthe onion and takeout in a platter.

  4. Then in mince add turmeric, ginger garlic paste and salt. Cook till the mince water gets dried.

  5. When water gets dried cook mince for a while and then add crushed red chili, aniseed, whole dry coriander, onion seed.

  6. Cook for a while and then add already sauthe`d onion and chopped raw mango.

  7. Deep fry the washed bitter gourds. When golden brown, add to the mince.

  8. Add curry leaves, gurr, green chili to the mince and cook for 10 minutes on low heat.

  9. Serve hot with chapatti.

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