Bitter Gourd with Minced Meat and Chana Dal

Ingredients

• 1/4 pound Bitter Gourd (Karela) (Weighed after scraping and removing seeds.)
• 1/4 pound Minced Meat (Lamb or Goat) (Finely minced.)
• 1/4 pound Ghee (Approx 1/2 cup.)
• 1/2 pound Onions (Originally 1/4 Seer. Finely sliced.)
• 1/2 pound Chana Dal (Split Bengal Gram) (Originally 1/4 Seer.)
• 1/2 pound Jaggery (Originally 1/4 Seer. Adjust to taste (can use less).)
• 30 grams Tamarind (Originally 2.5 Tola. Seeds removed.)
• 30 grams Dry Coconut (Originally 2.5 Tola.)
• 6 grams Fresh Ginger (Originally 0.5 Tola.)
• 1 teaspoon Poppy Seeds (Khus Khus) (Originally 0.25 Tola.)
• 1 teaspoon Sesame Seeds (Originally 0.25 Tola.)
• 1 teaspoon Cumin Seeds (Originally 0.25 Tola.)
• 4 cloves Garlic (Originally '1 large clove/bulb'. Estimated.)
• 1 teaspoon Coriander Seeds (Originally 0.25 Tola.)
• 2 whole Dried Red Chilies (Originally 0.25 Tola. Large variety.)
• 1/4 teaspoon Turmeric Powder
• 4 bunches Fresh Cilantro (Coriander Leaves) (Divided use.)
• 1 1/2 teaspoons Salt (for prep) (For salting the bitter gourd.)
• 1 teaspoon Salt (for cooking) (Or to taste.)
• 1 teaspoon Garam Masala (Optional, for finishing.)
• 1/4 teaspoon Baking Soda (Optional, use only if dal is old/hard to cook.)

Instructions

1. 1Pick over the chana dal to remove debris, wash thoroughly, and soak in cold water for 4 to 5 hours. If the dal is old, add 1/4 to 1/2 teaspoon of baking soda to the soaking water to ensure it cooks properly.
2. 2Scrape the outer skin of the bitter gourd with a serrated knife. Remove the seeds and slice into rounds slightly thicker than wafers. Place the slices in a bowl, mix with 1 1/2 teaspoons of salt, cover, and let stand for 2 hours. Afterward, rub the slices vigorously and squeeze out all the bitter water.
3. 3Wash the tamarind and soak it in 1/4 seer (approx. 1 cup) of hot water for 2 hours. Mash the pulp with your hands, remove fibers and seeds, and discard the solids. Crush the jaggery and dissolve it completely into the tamarind water. Strain the mixture through a thick cloth or fine mesh.
4. 4Separate the leaves from 3 bunches of cilantro and set aside for later. Take the tender stems of these bunches along with the leaves of the 4th bunch. Wash them and grind them on a stone or in a blender along with the peeled ginger, garlic, coconut, cumin, sesame seeds, poppy seeds, coriander seeds, and red chilies into a fine paste.
5. 5Peel and slice the onions finely. Heat the ghee in a tin-lined copper vessel (or heavy-bottomed pot) over medium heat. Add the sliced onions and the prepared bitter gourd slices. Stir frequently with a spoon until the onions and bitter gourd turn red/golden brown.
6. 6Break up the minced meat and add it to the pot. Add 1 teaspoon of salt, the ground masala paste, and the turmeric powder. Cover and cook on low heat, uncovering occasionally to break up any meat lumps with a spoon. Cook until the liquid released by the meat dries up.
7. 7Once the meat mixture is dry, pour in 1/4 seer (approx. 1 cup) of cold water. Drain the soaked dal and add it to the pot. Cover and cook on low heat.
8. 8When about half the water has evaporated, wash and chop the reserved cilantro leaves (from the 3 bunches) and add them to the pot. Stir gently from bottom to top. If the water dries up before the dal is fully cooked, add a little hot water. Continue cooking until the dal is soft, all water has evaporated, and the ghee separates from the mixture. Finally, stir in the prepared tamarind-jaggery water and simmer briefly. If you prefer less sweetness, reduce the amount of jaggery. Optionally, sprinkle a teaspoon of garam masala on top before serving.