K A R E L A G O S H T
I think we can all agree, food memories are some of the best memories. Karela Gosht (Bitter gourd with meat) is a family favorite. While i have many fond food memories, on this first day of autumn, I’m thinking of one of my favorite vegetables and many years ago the day in September when my husband first came to visit. My mom cooked this among other dishes that day. His top two favorites were Karela Gosht and Saag. While he was a little reserved and nervous this first time meeting everyone, he definitely didn’t show it during dinner. He literally devoured the food. My mom packed the rest to go and then both he and his roommate attacked once again when he reached home. His roommate told him he should go back even if it’s just for the food! To this day, my mom and grandmother always keep us in mind when making Saag or Karela Gosht. Of course, I learned this recipe from my mother and prepare it once in a while.
As many would consider it a specialty dish, it’s one of my top selections for dinner parties. Karela Gosht is certainly one for special occasions as it takes a little time to prepare and isn’t synonymous with a low fat diet. The bitterness of the gourd with the tart tomatoes and sweet onions, paired off with soft roti (unleavened flatbread) or crisp paratha (fried unleavened flatbread) are unmatched. It’s absolutely delicious, albeit one may say it’s an acquired taste as bitter gourd lives up to its name. It is very bitter. Cooking it correctly certainly reduces the bitterness.
Bitter Gourd, also known as Bitter Melon or Karela is a vegetable common in India, Pakistan and Southeast Asua. It is full of iron, potassium calcium and is known to reduce blood sugar levels. I suppose to reap these health benefits, one would have to eat it raw, drink its juice or gently steam or sauté it. The recipe below may not reap all of these benefits due to the cooking time.
Karela Gosht Course – Entrée Cuisine – Indian, Pakistani Total time - 1 hour 15 minutes Ingredients Goat meat – 1 lb Bitter gourd – Approximately 8 total cut up into roughly 1 inch chunks Onion – 2 to 3 medium, sliced Tomatoes – 3-4 medium, diced Garlic paste – 1 tbsp. Ginger paste – 1 tbsp. Red chili powder – 1 tsp or to taste Salt – 1 tsp or to taste Tumeric – 1/3 tsp Coriander powder – 1 tsp Cooking oil – 1 cup Instructions Prepare Bitter Gourd These steps can be done ahead of time or while meat is cooking. 1. Cut stems off and discard them. Cut length wise and remove all seeds from inside and discard. Cut the bitter gourd into roughly 1 inch chunks. 2. Heat up 1/3 to ½ cup oil in a wok or large pan on medium flame and slowly fry the bitter gourd. This step can take up to 30 minutes depending on how much you are planning to use. Fry until they turn brownish. 3. Set aside. If you like, tip the pain to strain oil to reduce calories. Preparing the meat 1. Turn Instant Pot on sauté and heat ½ cup oil. *Alternatively can put a thick based pot or pressure cooker on medium flame and do the same. 2. Add 1 sliced onion and sauté till golden 3. Add ginger and garlic and sauté for one more minute 4. Add rinsed meat and all spices, then sauté for 3-5 minutes 5. Add 2 diced tomatoes and sauté slowly till oil separates 6. Add 4 cups of water, cover with lid, place steam release handle on steam and set Instant Pot to Pressure Cook High for 35 minutes. *If using conventional pot, add water, turn flame high. When contents start to boil, turn flame on simmer, partially cover with lid and let it cook for up to 1 hour, stirring occasionally. *If using regular pressure cooker, add water, turn flame high. When contents start to boil, cover with lid and pressure cook per your devices directions. 7. Once done, turn steam release handle to vent and release steam. 8. Remove lid and separate meat into separate bowl. 9. Transfer remaining soup into a wok or a large pan 10. Add the prepared bitter gourd and cook on medium flame till the soup mostly dries up 11. Add the remaining tomato and onion and stir fry for 5 to 10 minutes 12. Serve with roti or paratha
