Last night M1 (my daughter ‘s first child) was staying briefly for a night with me, before flying home to her parents. I told her about my one, and only attempt at making Hummus. The taste was awful. M1 was wondering as to why I didn’t get it right. Her questions….. did I follow the recipe? What went wrong?
She asked about the ingredients. Did I added all of them to the mixture, or left something out? Actually I had left out the most important one, and that was tahini. I didn’t have it. I had looked into a shop, or two, but didn’t find it. I used olive oil instead, and thought it would do the trick. M1 laughed at how can one leave tahini from Hummus?Without tahini, It wouldn’t taste better.
Early morning we roamed the streets to find a shop to get our hands on the required stuff. The only thing the shop didn’t have was Za’atar. Fortunately M1 had brought a packet for me. After seeing M1 off to the bus station ( she was catching a plane from Boston) I soaked chickpeas in water. I mixed the two recipes I had –adding something, and leaving a thing, or two, and made it. I’m over the moon at finally getting it right.
It’s my favorite thing on toast with a cup of tea in the morning.
Amrit asked for this recipe.
For those who don’t know what Keema and Karalay means: keema means finely minced meat, and karalay is bitter gourd.
If you are totally vegetarian forego the meat. If you don’t eat beef or mutton you can use minced breast of chicken.
For the recipe I had the following ingredients:
300 grams Keema
4 bitter gourd
Salt and red chillies (the amount you like)
Haldi (turmeric) 1tea spoon
Coriander 2 tea spoons
2 large size onions
2 large size tomatoes
Garlic 8 large cloves minced
Ginger 1 inch piece minced
Olive oil, or any oil you use. Oil 2 serving spoons, or as you like
First thing is to scrape the outer skin from the bitter gourds while whole.
Then you slit the bitter gourd open and remove the inner seeds. Scrape the white pith too. Boil them till tender.
Drain the water. Squeeze them and chop them finely.
Sauté one onion in oil till light brown. Add minced garlic, and ginger. Fry for a little bit of time. Add turmeric, coriander, red pepper and salt. Fry for a few seconds. Add minced meat. Keep on stirring and break the lumps till it is browned.
Now add the karalay. Mix and keep stirring. Finally add 1 finely chopped onion, and 2 chopped tomatoes to the mix.
Stir the mixture. Put the lid on the cooking pot. Turn the heat low. After ten minutes your keema karalay is ready.
Serve it with Roti, or bread.