Tag Archives: onions


The aroma of sautéed onions percolated through the apartment. Son came home from the office. As soon as he entered through the front door, he asked, “Mama, what’s cooking? It smells great”.

My first response was nothing, it’s just onions which I changed to meat, and rice. I wasn’t finished with the onions yet, and other ingredients were to be added.

He didn’t believe that getting  the onions brown could smell so wonderful, he removed the lid to look inside the pot. Satisfied he sat on a chair to pull off his shoes, and socks, put on his slippers, and went off to his room.

I have been teaching him how to cook. He has learnt the basics. Hopefully he will be able to  do something for himself, if I am not there.




Write a new post in response to today’s one-word prompt. 


Keema and Karalay

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.