Learn the steps to make a traditional Pakistani Kareylay curry.
Everything you will need
1kg bitter gourd, chopped up, cleaned and left to marinate for 12 hours in fresh lemon juice and a sprinkling of salt.
1.5 teaspoon salt
2 tablespoons basaar (curry masala)
2 tablespoon methi (dried fenugreek leaves)
1.5 tablespoon geera (powdered cumin seeds)
A handful of fresh coriander
4 medium sized onions, chopped
2 large tomatoes,
5 medium green chilies
1 full lemon (removal of rind)
Garlic head (roughly 5 medium segments) chopped
vegetable oil