The other day I received some Kebab from my Pakistani neighbor. The taste was very different from any other. The little bitter taste typical to Karela, and absence of usual onion, garlic and spice aroma make it so typical! I got the recipe from her and made little variation on popular demand from the Cavia porcellus (guinea pigs, the food tasters for new dishes). But I personally will use the traditional recipe which is slightly more bitter and have the boiled Karela flavor.
INGREDIENT
500 gms Karela (bitter gourd)500 gms minced chicken
- 1 egg
- 1 tsp coarse and freshly ground black pepper.
- 1 tsp red chili powder ( optional)
- 1 tbsp chopped coriander leaves.
- Salt
- Oil for sallow frying
- Bread crumb ( quantity will depend on the consistency of the mix)
- 1 tbsp finely chopped green chili
PROCEDURE
Cut Karela 5 mm thick circular pieces, put salt and mix. Keep aside for 15 minutes. squeeze out the water and re-wash with fresh water 3 times.Boil the Karela, remove from water, cool and squeeze out water and mash it with hand. (or slow coarse grinding)
Boil minced chicken with salt, remove, squeeze out water.
Mix the Karela, meat, chili, coriander leaves, chili powder,pepper , salt.
Put the egg and mixAdd bread crumb a little at a time to a consistency so that it can be just shaped into flat round Kebabs.
Refrigerate for 30 min if required to keep shape.
Shallow fry both side and serve.
VARIATION
Take one to two tbsp oil in a non stick frying pan, stir fry the mashed karela for 5 minutes without over frying. Stop, when aroma of light fried Karela emerges..
Proceed as above.
NOTE: This variation was tried on request and it is good. But I will prefer you to try the main method and then apply as many variations as you want.
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