Cut the karela/ bitter gourd lengthwise but not through to split in two. Open it and scoop the seeds out using a teaspoon. Then slice the karela into 0.5 cm/0.19-inch thickness. 

Place the sliced karela in a mixing bowl and put a teaspoon of salt all over the slices. Set aside for about 10 minutes or so. Then rinse the bitter gourd under running water as you rub it off. You will feel that the outer skin of bitter gourd becomes softened a bit. Squeeze the bitter gourd to rid of the water as much as you can without breaking the karela.

Spread the karela on a large frying pan and start to pan roast it until the bitter gourd is softened with light golden and brown roasting colour all over it. Set aside.

On a cooking pan, heat the oil and fry the sliced onions with the whole cumin seeds and black seeds (Kalonji/ Nigella Sativa).

When the onions become translucent, put the minced meat in and continue frying until the meat brown.

Add in the minced ginger-garlic, ground cumin, ground coriander, turmeric powder, chilli powder, ground black pepper and salt. Cook further until the spices release aroma.

Then add the chopped tomatoes to the meat mixture. Give it a stir and let it cook with the lid on at medium heat for about 10-15 minutes until the meat is tender. 

Lastly, put the roasted karela into the meat and add ⅓ cup of water then mix well. Continue cooking for about 15-20 minutes with the lid on. You can see a little bit of oil separated from the gravy when your keema karela is ready. Garnish with chopped coriander leaves.