Few days back, I got a comment here from Dr K. B. Malya. Through the link given in his comment, I reached his site Mangaloreworld.com (which does not look like working anymore). I found an amazing amount of information including many recipes on the site. The thing which took me back again and again to the site was the great enthusiasm by which Dr Malya (fondly called as Baab) is presenting the information about so many things, people, and recipes of Mangalore. I saw this Karathe Kismuri recipe on that site. It was one of those forgotten recipes at my home.
My family is not very fond of bitter gourd. But this is one dish that they don’t complain about. V even buys bitter gourd and asks me to make this. It is such a simple recipe, so I have been making it regularly.
|Bitter Gourd Chutney (Karathe Kismuri)|| |
- 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
- 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).
- Heat oil in a pan and fry the bitter gourd pieces till they become crispy.
- In a bowl, mix onion pieces, chili powder, tamarind, coconut and salt. (mix well with hands).
- 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).