“Gointa- Cabbage Kisumuri (Pointed Gourd/ Parwal- Cabbage Masala Bhaji)” … here is a delicious dry masala side dish that goes very well both with dal-chawal and roti … Yummilicious ….
** Once again it is Kismuri, a delicious traditional Konkani Saraswat’s dish that is prepared with and without masala. This one is prepared with the addition of coarsely ground masala that tastes awesome as side dish when served with dalitoy-rice or roti too. Kismuri is my favorite dish, oh, ok, I know it sounds repetitive but trust me I simply love almost all of our dishes as I grew up relishing them from Mom’s hand and she definitely is an expert, though now at the age of 87 she is not able to do much, but yes till a few years back she could give me run when it comes to cooking. Most of the time onions are added on to the veggies used while cooking, but today I prepared them with gointa ie pointed gourd or parwal as well known along with cabbage. I love experimenting with mix and match of veggies and today I also wanted to avoid onions, so added on cabbage in its place and it turned out great. Do follow the recipe given below for this one, while I am sharing a common link at the bottom of this recipe for all the kismuri posted before which you can browse through and try out too.
** Here is the Recipe to “Gointa- Cabbage Kisumuri (Pointed Gourd/ Parwal- Cabbage Masala Bhaji)” … My Style ….
** Ingredients :
Gointa/ Pointed Gourd/ Parwal : 12-15 large sized
Cabbage : 200 gms (Aprroximately)
Salt/ Namak/ Meeta to taste
** For Masala to be Ground :
Coconut/ Nariyal/ Soyi : 1 heaped cup freshly grated.
Coriander seeds/ Dhania /Kothimbir : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imli : small marble sized.
Jeera/ Cumin Seeds : ½ tsp (Optional)
Methi/ Fenugreek Seeds : ¼ tsp
Oil : 1 tsp
** For Pannaka/ Tempering/ Seasoning :
Oil/ Tel : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10
** Slice off the edges of Gointa/ Pointed Gourd/ Parwal and cut them into ½ inch sized cubes. You can retain the skin and remove the same too if you like as some do. I did not remove the outer skin as it is edible, adds on crunch to the dish and is filled with good nutrients, by peeling off you are just throwing out goodness, so the next time do give a try. Wash it, put it in a colander and keep it aside for the water to get completely drained.
** Chop the cabbage roughly into ¼ inch sized pieces, wash it and put it in a colander and keep it aside for the water to get completely drained. Do not cut the cabbage into very tiny pieces as it loses crunch and does not taste good too, keep it slightly the same size of the other veggie while chopping for better outcome of the kismuri when done.
** For grinding masala : Heat oil in a small pan, when hot add in the coriander, jeera and methi seeds and fry for a few mins. Add in the red chillies and further fry for few seconds. Remove and add it into mixer grinder along with freshly grated coconut and tamarind and grind to a semi coarse paste with little water. The masala should be ground with very little water and should be dry in texture. Sort of crumbling texture. Remove and keep this aside ready.
** In a large thick bottomed kadai add in the cut gointa/ pointed gourd pieces with a little bit water and cook on medium heat till 70% done. Now add in the chopped cabbage mix well and cook both together till 90% done. This is done so, as gourd takes more time for cooking while cabbage will not and will get overcooked if done together.
** Now add in the ground masala, salt to taste and mix well. Add in a little bit of water or as needed only, the masala should be thick and should just coat the ingredients when done. Cover and cook on low heat stirring in between to avoid the masala getting burnt at the bottom, it is done when you see bubbles on surface.
** For Pannaka/ Tempering : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, fry for a few seconds and pour over the kismuri / dry curry. Cover and keep aside for 10-15 minutes for the flavors to seep in.
** “Gointa- Cabbage Kisumuri (Pointed Gourd/ Parwal- Cabbage Masala Bhaji)” is done and ready to be served. Serve hot with Dalitoy and Rice as an accompaniment. Goes well with roti/ chapatti too. A yummy dish when served with other dishes as a side dish. Do try this simple dish and enjoy with your family and friends and remember to send me a feed back.
** You can use the search option for “Kismuri” where you will get many more combination of this dish both with and without masala posted in before. Do try out various types of mix and match dishes to relish with your family and friends. Also remember to me a feedback if possible, you can also mail me or leave a comment for query if any ….
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