Achari Karela Keema (Pickled Mince and Bitter Gourd Curry)

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.

Now washout the bitter gourds.

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

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

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

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

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

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

Serve hot with chapatti.