Karalay Gosh (Bitter Melon with Veal Stew)

Serving: 5-7 people

Ingredients:
For the meat:

• 1 and 1/2 lbs. veal stew OR 1 and 1/2 pound ground beef
• 1 small onion
• 6-7 garlic cloves

For the karalay:

• 6 medium sized Indian karalay
• 2 tablespoons sea salt (for karalay)
• 1/4 cup cooking oil

Rest of the ingredients:

• 3 tablespoons crushed tomatoes
• 1 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/5 teaspoon clove powder
• 4 large onions (sliced)

Directions:
Take the veal stew meat and place in a medium sized pot, on medium low heat. Pour in 2 cups of water, and put in the small onion and ground garlic. Let this cook for 1 hour, or until meat has become tender.

As the meat is cooking, take the karalay and cut them in half. Remove the seeds and cut into small pieces, as shown in the picture.


















Sprinkle the salt on the karalay pieces and massage them. If you want to get rid of the bitterness completely than add in 1 teaspoon of turmeric powder and massage that as well.
Set aside for 20 minutes.
After 20 minutes, wash the karalay pieces 4-5 times. After washing them completely, soak them in water for 20 minutes.









After 20 minutes, squeeze out the water of the karaly, and place them in a pan with cooking oil.
Fry them on medium low heat until they become golden green.

When your meat has become tender, put the rest of the ingredients (excluding the large onions), into the pot. Mix gently.

Add in the fried karalay. Mix.

Fry the large onions in the same pan as you had fried the karalay, because there will be left over oil. Once they are fried, add them to the pot and mix gently 3-4 times. Then turn the heat onto medium low, and after 2 minutes mix again and your karalay with veal stew is ready to serve.
















Serve with fresh roti.

Karalay with ground beef