Comments on: Bitter gourd or papad chutney (karathe kismuri or papda kismuri)

By: ushapriya

ushapriya — Sun, 07 Dec 2008 04:41:11 +0000

good but can we grind everything finally to give a chutney effect?.nice that u have highlighted the fact that ,those foo dwhich r not tasty are really healthy .many people r unaware of this!

By: priya

priya — Sun, 07 Dec 2008 04:38:38 +0000

this recipe seems to be good but can we grind it finally to give a chutney effect ? good fact that bitterness in bittergourd has medicinal value.nice that u have highlighted .many people are unaware of the fact that those food that r not tasty r healthy!!!

Shilpa: It may become very bitter if you grind the bittergourd pieces. Also, they give nice taste and crunch if you add the pieces.

By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Shilpa Vegetables Vegetarian Recipes » Indian Food Trail - An essay on Konkani Cuisine - by Shilpa

Tue, 14 Oct 2008 13:28:53 +0000

[...] pieces, then they are rolled in sooji and tava fried. • Apart from these, we have kosambaris/kismuris, bharth, sasam [...]

[WORDPRESS HASHCASH] The comment’s server IP (208.97.167.25) doesn’t match the comment’s URL host IP () and so is spam.

By: Shubhada

Shubhada — Mon, 09 Jul 2007 07:52:12 +0000

Dear Shilpa,
Thanks for the recipe but please tell me how do u fry with only 1/2 tsp of oil.

Shilpa: Shubhada, I use real good non stick tava for frying these kind of things. I fry them on medium heat so that they don’t get burnt. For all the such frying, I use minimum amount of oil. You can use more oil if you think you cannot fry it in so less oil.

By: Shilpa

Shilpa — Wed, 16 Aug 2006 02:56:50 +0000

Thanks Aruna, Archana for the comment.
Doc, though I have tried karathe fry with chilli powder, asafoetida and salt, I have not tried using rice flour in it. Its completely new to me, Thanks for sharing it .

By: Dr. K. B. Mallya, M.D.

Dr. K. B. Mallya, M.D. — Wed, 16 Aug 2006 02:10:19 +0000

Archana!

Next time try coating the bitter gourd rings with mixture of chilli powder, rice flour, little asafoetida and salt and then fry them!
I am sure Shilpa has done this!

Baab

By: Archana

Archana — Sat, 12 Aug 2006 04:21:32 +0000

That’s very interesting, i love fried bitter gourd rounds with some chilly powder dusted over, will give this recipe a try. Thank you

By: Aruna

Aruna — Sat, 12 Aug 2006 03:24:39 +0000

Shilpa….You made me try some more side dishes (kind of salad too). My mom makes this too. Try with yam (suran). You need to cut it into very small peices and fry them in little oil. I know you dont get fresh yam here, even i havent tried with frozen yam. In native place the papad one which you mentioned is made with happolu, the red one roasted. Thanks for sharing.