Daal Bharay Karelay And Keema Masala Spaghetti by Saadat Siddiqui

Ingredients for Daal Bharay Karelay:

• Gram flour 1 cup
• Bitter gourd 4-5
• Oil 4 tbsp
• Onion paste 1/2 medium
• Green chilli 4-5
• Ginger 1 inch
• Garlic 4 cloves
• Pomegranate 2 tbsp
• Coriander seeds 1 tsp
• Cumin 1 tsp
• Onion seeds 1/2 tsp
• Salt to taste
• Chilli powder 1 tsp
• Tomato 1
• Water 2 cup
• Coriander for garnish

Method:

1. Wash gram flour nicely and leave for 1 hour.
2. Take out seeds of bottle gourd, then rub with salt and after 20 minutes, wash nicely and keep aside.
3. Heat oil in one pan and fry bitter gourd until light brown.
4. Then fry onion in this oil until golden.
5. Together put ginger garlic paste and cook on low flame fro 30 seconds. Then add all masalay and cook for 2 minutes.
6. If needed, put 1 tbsp water.
7. Now add gram flour and tomato, cook on low flame until gram flour is tendered and water dries.
8. Separate half gram flour and fill remaining mixture in bottle gourd.
9. In end, keep bottle gourd in remaining gram flour pan, put 1/2 cup water and cook on low flame for 10 minutes.
10. Garnish with coriander leaves and serve.
    

Ingredients for Keema Masala Spaghetti:

• Oil 4 tbsp
• Onion 1/2 med
• Mince 250 gm
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Crushed red chilli 1 tbsp
• Salt to taste
• Tomato 500 gm
• Chilli garlic paste 2 tbsp
• Water 1/4 cup
• Crushed black pepper 1 tsp
• Green chilli 3-4
• Coriander 2 tbsp
• Spaghetti 1 packet

Method:

1. Boil spaghetti.
2. Fry onion in pan until soft. Then add mince and cook on high flame until brown.
3. After it, low the flame, put ginger, garlic and crushed red chilli and cook for 1 minute.
4. Now add tomato, chilli garlic sauce and water, cover it and cook it.
5. When tomato becomes soft, peel it and cook until water dries.
6. In end, add black pepper, green chilli and coriander.
7. Mix with spaghetti and serve it.