Masalay Dar Keema Karela

Karela (Bitter gourd) is perhaps the secret vegetable of the Okinawa Islander longevity. Bitter gourd contains a lectin that has insulin-like activity due to its non-protein-specific linking together to insulin receptors. This lectin lowers blood glucose concentrations by acting on peripheral tissues and, similar to insulin’s effects in the brain, suppressing appetite. This lectin is likely a major contributor to the hypoglycemic effect that develops after eating bitter gourd. As bitter melon is extremely bitter if eaten raw, it must be cooked to make it palatable. A simple recipe for karela (bitter gourd) can help diabetics but you can also cook with mutton, mince or in chicken. Try above recipe of keema karela (bitter gourd) with mince and enjoy.

Ingredients:

1. Mince of lamb or chicken – ½ kg
2. Bitter gourd – ½ kg
3. Salt – to taste
4. Oil – 1 cup
5. Onion – 2 thinly sliced
6. Ginger garlic paste – 2 tsp
7. Turmeric – 1 tsp
8. Crushed red pepper – 1 tsp
9. Coriander powder – 1 tsp
10. Crushed black pepper – 1 tsp
11. Tomatoes – ½ kg
12. All spice powder – 1 tsp
13. Lemon juice – 2 tbsp
14. fresh coriander leaves – 1 bunch
15. Green chilies – 15

Method:

Peel and cut bitter gourd in thin long slices. Marinate with salt for 2 hours. Now wash well and squeeze with a napkin. Heat up oil; add bitter gourd and green chilies. Fry well and remove. Now in the remaining oil add sliced onion and fry till golden brown. Remove and keep aside. In the same oil add mince, ginger garlic paste, turmeric, coriander powder , crushed red pepper, salt, all spice powder and tomatoes. Cover and cook on low flame for 20 minutes. Now add fried bitter gourd, fried green chilies, fried onion and coriander leaves. Lastly pour lemon juice and sprinkle black pepper powder on top and simmer for 10 minutes. Serve yummy masalay dar keema karela with chapatti.