Karathe- Piyavu- Bimbla Kismuri (Bitter Gourd- Onion- Tree Sorrel Fruit Dry Curry.

"Karathe- Piyavu- Bimbla Kismuri (Bitter Gourd- Onion- Tree Sorrel Fruit Dry Curry" ... a delicious side dish from GSB Konkani Saraswat Cuisine often served with Dalitoy (Spiced Dal) and Sheetha (Rice) ... tastes equally great served with chapathi/ roti/ parathas too ... I Microwaved the Bitter Gourd pieces with just a tsp of oil to make it healthier, do try it, tastes wonderful ... Yummilicious ....

** Kismuri is a dry dish almost similar to salad. However, we GSB Saraswat Konkani’s prepare the same with addition of coarsely ground masala too. A dry side dish which is enjoyed along with other dishes as accompaniment. You can prepare the same with Tendle (Ivy Gourd) which I have posted already and with Suran (Yam), Pagila (spine gourd) and many more veggies. But karate’, suran and tendle are the most famous of all. This dish is simply awesome in taste and can be relished as side dish as it is dry in texture. Tastes simply awesome with Dalitoy (Spiced Tuvar Dal) and Rice or Roti. I have relished this with Potato Poori too. Kismuri are prepared in two types one with masala and the other just mixing up ingredients like onions and coconut along with spices. Both taste awesome.

** The Veggie here be it Tendle (Ivy gourd / gherkins), Suran (Yam), Pagila (Spine Gourd) or Karate (Bitter Gourd) as used here are all deep fried before mixing in the masala. This is the very reason why people usually do not prepare this dish as being health conscious they want to avoid usage of excess oil. However, the tongue has its own my mind and sometimes heart melts to its pleas and we reluctantly do it, only to enjoy it with guilt. Technology now has made it that much more easier for us. I have over the years learned the Microwave technique and its comes very handy to me while preparing such dishes and I can relish them guilt free as I add in only a tablespoon or so oil while microwaving. I have now purchase Air Fryer too, though for this one I went about preparing in MW on my usual method. Soon will be trying out in AF too.

** By the way I used light green variety of Bitter Gourds available in plenty in Mumbai. You can use the dark green variety available by and large everywhere. The light green variety is less bitter in taste and I most of the time somehow always end up purchasing it. When I do not have choice and I then go in for the darker variety. I have no knowledge or at least they are not available in any other colour in Mumbai. So trying out with either of the two will not affect the dish much. If using darker variety and you want to cut down the bitterness, follow the method of salt application, resting and squeezing out the water given below.

** Here is my recipe for "Karathe- Piyavu- Bimbla Kismuri (Bitter Gourd- Onion- Tree Sorrel Fruit Dry Curry" ... My style ...

** Ingredients :

Bitter Gourd/ Karate’/Karathe/ Karela : 3 large ones.

Onion/ Piyavu/ Kanda : 2 large sized.

Tree Sorrel Fruit/ Bimbul/ Bimbli : 3 large sized.

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp

Salt/ Namak/ Meeta : to taste

** For the ground masala :

Coconut/ Nariyal/ Soyi : 1 cup freshly grated.

Kashmiri Red Chilly powder : 1.5 to 2 tblsp

Tamarind/ Chinchama/ Imly : one small marble sized (If not adding Tree Sorrel fruit only, otherwise skip it)

Coriander Seeds/ Kothimbir/ Dhania Powder : 2 tsp heaped

** For Tempering/ Pannaka/ Tadka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp (You can use any edible oil)

Mustard Seeds/ Rai/ Sasam : 1 tsp

Curry Leaves/ karbevu/ Kadipatta : 8-10 fresh ones.

** Wash, slice off the both the side edges of the karathe / bitter gourd. Then cut it lengthwise into two and remove the seeds from the center. Discard the seed. And cut the karate into medium sized pieces as shown in the picture.

** Apply a tsp of salt all over and mix well and keep it aside for 15 minutes. Squeeze/ drain out the extra water from the karate’, apply 1 tsp of oil and mix it all over and put them in a microwave flat dish in single layer. I did not keep it aside and squeeze out the water, but straight away added oil too and microwaved. You may follow any method.

** Note : If you want to lessen the bitterness of the karela/ karathe/ bitter gourd apply salt after they are sliced / cut into pieces, mix well and keep them aside covered for 15 mins. Squeeze out the water from them and rinse under water. Some people even scrap the outer skin of karela off its nodes. I however, never follow this method and retain the bitterness of the gourds as its medicinal value in lost if done so. Also God has created the same so that man needs to consume them without tampering into its original goodness.

** Put the plate in Microwave oven and run it on high for 5 mins. Mix well and repeat the process till the karate’ turns brownish. It may take about 25 mins depending upon the machine as each machine differs in performance. Once done keep this ready aside.

** If not using microwave technique add in half cup of oil in a kadai and fry the karate’ till done. Remove and keep aside. The traditional method is of deep frying however, I always follow microwave technique as it saves on oil and is that much healthier.

** For grinding masala : Add in freshly grated coconut with coriander seeds powder, kashmiri chilly powder (and a small marble sized tamarind if using it) and grind to a semi coarse paste with very little water. The masala should be ground with very little water and should be dry in texture. Remove and keep this aside.

** In a large thick bottomed kadai/ pan prepare for tempering by heating the oil, when hot add in mustard seeds and when they begin to splutter, add curry leaves, fry for a few seconds then add onion cut to medium sized pieces. Mix well and keep stirring on medium heat till the onion turns slightly brownish in colour.

** Now add ground masala, tree sorrel cut into three pieces each, salt to taste and mix well. Be careful when you add salt as karate’ / bitter gourd already has salt added to them if you have used that particular method. Fry the masala well till its evenly browned (Shirshiravche– Konkani word). If you find the masala sticking to the bottom of kadai or getting burnt sprinkle some water and mix well.

** Lastly add in the fried Karathe/ Bitter Gourd and mix well. Cover with a tight lid and cook on low heat for 7-10 mins stirring in between. If the dish is still too dry and you find that the masala is getting stuck to the bottom of kadai, spinkle some more water and mix. Cover and cook till the dish is well done, stirring once or twice in between.

** "Karathe-Piyavu-Bimbla Kismuri (Bitter Gourd- Onion- Tree Sorrel Fruit Dry Curry"  is done and ready to be served. This is a semi dry dish that should be served as side dish. We Konkani Saraswats serve it with Dalitoy (spiced Tuvar Dal) and Rice as an accompaniment. Goes well with roti/ paratha/ dosa too.

** Try out this dish and Enjoy with your family and friends. Do not hesitate to try out thinking that Karate’ / bitter gourds being bitter will give the dish a bitter taste, it will not, it has a unique and awesome taste sure to be loved by young and old alike. Try it out and your will be glad you did it, so will your family and friends.

** You can use the search option for "Kismuri" where you will get many more dishes both with and without the addition of ground masala. Do try out various types of dishes and Enjoy the same with family and friends.