Every meal in my house is supposed to consist of a meat or vegetable dry or light gravy curry, and a patla salan, meaning Khatti dal (most usually) or Khatta Salan or Qorma type curry of pourable consistency to wet rice with, or to dunk in Naan or Chapati. This khatta salan falls into the patla salan category. My hubby is a die-hard fan of Khatti Dal, he wants it at every meal every day. I love to prepare Khatta Salan for a change than the usual Khatti Dal.
Bittergourd ~ Karela
Karela Gosht ka Khatta Salan – BitterGourd and Meat in a Spicy Tangy Gravy
Bittergourd/Karela – 3
Onion – 2, large, chopped
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tbsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Lamb meat with bones – 1 lb
Tomatoes – 4, large, chopped
Tamarind paste – 3-4 tbsp
Cilantro – 2 tbsp, chopped
1. Wash the bittergourd well in several changes of water. Pat dry with paper towel. Scrape the skin and wash under running water once again. Cut them into thick slices. Remove the entire inner pith as well as seeds using a knife.
2. In a pressure cooker at medium high heat, add 5 tbsp oil and as soon as it warms up, add the sliced bittergourd and shallow fry until lightly charred on all sides. Using a slotted spoon, remove them into a bowl. Keep aside.
3. In the same pressure cooker, add about 1/4 cup oil and as soon as it warms up add the chopped onion. Fry them until they are brown. Add ginger garlic paste and fry for a minute. Add red chilli powder, salt and turmeric powder. Mix. Add the meat and cook for 10 minutes. Pour in water to cover the meat and pressure cook until the meat is just tender.
4. Add the chopped tomatoes and cook half covered until the tomatoes are very mushy and soft. Uncover and add tamarind paste and fried bittergourd slices. Cook until it leaves oil. Add a little bit of water if needed. The curry should be a pourable gravy consistency. Garnish with cilantro and serve hot along with Naan or Pulao or plain rice for a meal
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