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Here’s a classic Keema Karely (Bitter Gourd with Minced Meat) recipe, cooked in a traditional South Asian style. This version balances the bitterness of karela with spices and keema. 🌿 Keema Karely Recipe 🧾 Ingredients ⏬️ Bitter gourd (karela) – 500 g (about 6–7 medium) Minced meat (beef, mutton, lamb or chicken) – 500 g Onion – 2 to 5 medium, finely sliced Tomatoes – 2 to 5 medium, peeled and finely chopped Ginger-garlic paste – 2 tbsp Fresh ginger – 1 inch, julienned Green chilies – 2–3, finely chopped or whole Fresh coriander – 3 tbsp, chopped Spices Salt – to taste Turmeric powder – 1½ tsp Red chili powder – 1 tsp (adjust to taste) Coriander powder – 1½ tsp Cumin powder – 1 tsp Garam masala – 1 tsp Black pepper – ½ tsp (optional) For bitterness reduction Salt – 1 tsp (for karela) or you can use frozen Oil – for shallow frying Cooking Cooking oil – 3–4 Serving spoon Lemon juice or dry mango powder (amchur) – 1 tbsp (optional) 🍳 Instructions⏬️ Prepare the Karely I used home frozen Karely but you can use fresh … 1. Wash karela and scrape the rough skin lightly. 2. Slice into thin rounds or half-moons. 3. Sprinkle 1 tsp salt, mix, and leave for 20–30 minutes. 4. Squeeze out bitter water and rinse lightly. 5. Shallow-fry karela in oil until golden. Set aside. 5. Fry sliced onions to translucent or little bit soft add green chilies with it 6. Fry the skin same as Karely Cook the Keema⏬️ 1. Add keema to the pot 2. Add onions, tomatoes, ginger and garlic as you can see in the video 3. Add water accordingly to defrost keema and soften all the vegetables 4. Add dry spices turmeric, red chili powder, coriander powder, cumin powder, salt, and black pepper. Mix well. 5. Cook until water evaporated Add oil or ghee to fry keema to become an aromatic Combine & Finish⏬️ Add fried karelay, onions, green chilies and karela skin into the keema. Add small raw onion 🌰 (optional) Mix gently and cook on low heat for 10–15 minutes, stirring occasionally. Sprinkle garam masala, cumin seeds and add lemon juice or amchur if using. Garnish with fresh coriander. 🍽️ Serving Suggestions⏬️ Serve hot with chapati, roti, or paratha Goes well with plain yogurt or raita Hot chapati or tandoori roti, Kachumber salad, Plain yogurt 💡 Tips Beef gives a richer flavor; mutton adds depth. If karela is very bitter, repeat the salting process twice. Dry-style cooking works best for this dish. 🔥 Desi Tips (Pakistani Touch) ✔ Beef keema tastes best ✔ Keep it dry (sukha), not gravy ✔ Proper bhunao = real flavor ✔ Fried karela should be slightly crisp 💡 Tips ● Beef gives a richer flavor; mutton adds depth. ● If karela is very bitter, repeat the salting process twice. ● Dry-style cooking works best for the dish. Enjoy 😉