Fried Karela Keema Fried karela cubes and mutton mince further cooked in a dry spicy onion-tomato masala. By Sanjeev Kapoor 07 Aug 2014 in Recipes Course New Update Main Ingredients BitterGourd, Mutton Mince Cuisine Indian Course Main Course Mutton Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Fried Karela Keema 1 kilogram BitterGourd deseeded and cut into 1 cm cubes 500 grams Mutton Mince 2 tablespoons Oil 1 teaspoon Cumin seeds 1/2 teaspoon Onion seeds (kalonji) 2 medium Onion sliced 1 tablespoon Ginger-garlic paste 2 medium Tomato chopped 4 Green chilli chopped 1/4 teaspoon Turmeric powder 1 tablespoon Red chilli powder 1 teaspoon Coriander powder to taste Salt Method Heat half cup oil in a kadai and deep fry the karelas till golden brown in color. Drain on absorbent paper. In the same oil fry the mutton mince till it gets cooked. Set aside. Heat two tablespoons oil in a non-stick pan. Add cumin seeds, onion seeds, sliced onion and ginger-garlic paste and cook till it turns golden brown in color. Add the tomatoes, green chillies, turmeric powder, red chilli powder, coriander powder and salt ad cook till the tomatoes gets cooked. Add the karela and mutton mince and cook for five minutes. Remove and serve hot garnished with lemon wedges. If you find karela taste bitter than cut it into piece and sprinkle salt on it and leave it for over night before cooking, then wash it the next morning before cooking. Dont add water while cooking karela or it will give a bitter taste. #Coriander powder #Cumin seeds #Ginger-garlic paste #Green chilli #Oil #Onion seeds (kalonji) #Salt #Tomato #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article