Bitter Gourd Chutney (Karathe Kismuri)
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Serves: 2-3
A very simple Konkani dish Karathe Kismuri, the base is made with fresh coconut and spices. Bitter gourd is fried till crisp gives it crunch and taste.
  • ¾ bitter gourd (karela/karathe)
  • ½ cup onion (cut into small pieces)
  • ½ cup grated coconut
  • ½ tea spn chilli powder
  • ½ tea spn tamarind extract
  • Oil
  • Salt
  1. Cut the bitter gourd into small squares, add salt to it and keep aside for 30mins (Even the frozen bitter gourd can be used). Squeeze the water to remove bitterness. Add some water and squeeze the pieces again. (By doing this, we are removing the bitterness, along with it we are discarding some of the medicinal values of bitter gourd. So if you can tolerate the bitter taste, do not squeeze the water from the vegetable).
  2. Heat oil in a pan and fry the bitter gourd pieces till they become crispy.
  3. In a bowl, mix onion pieces, chili powder, tamarind, coconut and salt. (mix well with hands).
  4. Just before serving, mix fried bitter gourd (do not mix before, because the bitter gourd should be crispy to get the best taste of kismuri).
Recipe by Aayis Recipes at