"KhatHa- MeetHa- TeekHa Karathe- Piyavu- Kudampuli ghalnu Kismuri (Bitter Gourd- Onion- Malabar Tamarind Dry Curry" ... karathe kismuri a delicious semi dry side dish from GSB Konkani Saraswat Cuisine … tastes awesome served with Dalitoy (Spiced Dal)- Sheetha (Rice) and equally tasty served with chapathi/ roti/ parathas … try it, tastes awesome ...... Yummilicious ....
** I have already shared many variations of Kismuri, a semid dry dish from GSB Konkani Saraswat Cuisine which is a favourite dish in my home. I have included dishes prepared with bitter gourd as well as other veggies and soon I will be sharing more options, so do keep a keen watch or start following me in facebook, Instagram or my blog here, so that you do not miss out on any post. I have already shared the recipe before and this one is not different except for the inclusion of kudampuli (Malabar tamarind) for the tart/ tangy/ khatHa/ amshe (in Konkani) taste while rest of the recipe remains same. Again, here I have added a little bit of jaggery for the blending of tastes which is optional.
** 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 water given below, again this procedure is not followed by me, though there are most who do so.
** Here is my recipe for "KhatHa- MeetHa- TeekHa Karathe- Piyavu- Kudampuli ghalnu Kismuri (Bitter Gourd- Onion- Malabar Tamarind Dry Curry" ... My style ...
** Ingredients :
Bitter Gourd/ Karate’/Karathe/ Karela : 3 large ones.
Onion/ Piyavu/ Kanda : 3 medium sized.
Kudampuli/ Malabar Tamarind : 4-5 (Sun Dried)
Jaggery/ Goda/ Bella/ Gud Powder : 2 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ karbevu/ Kadipatta : 8-10 fresh ones.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 3 tblsp (You can use any edible oil)
Salt/ Namak/ Meeta : to taste
** For the ground masala :
Coconut/ Nariyal/ Soyi : 1 cup freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10 roasted
Coriander Seeds/ Kothimbir/ Dhania Powder : 2-3 tsp heaped
** Wash, slice off the both the side edges of the karathe/ bitter gourd. Then cut it lengthwise into two, remove the seeds from center and discard them. Cut the karate into medium sized pieces of say about 1/3 inch sized squares.
** Note : You get both dark green and light green in color bitter gourds/ karathe in market, you can use any you desire/ available. The light colored one’s are supposed to be less bitter in taste which is what I usually use.
** Note : You can apply salt all over cut bitter gourd pieces, mix well and keep it aside covered for 15-20 minutes, then squeeze it out well and discard the water and use the same. This method is believed to remove excess bitterness from the veggie, however I do not follow this procedure as by doing so the medicinal properties in the veggie is lost. I believe God creates everything in this world with some purpose and we should try to tamper with it much, having said that its individual choice, you may do so too.
** Peel off the outer skin of the onions and chop them to medium sized pieces close to the size of the bitter gourds and keep them aside ready.
** For grinding masala : Add freshly grated coconut with coriander seeds, kashmiri chilly and grind to a semi coarse paste with very little water. Mix in between well for even grinding of all the ingredients. Remove and keep this aside.
** Note : I have used dried Kudampuli (Malabar tamarind) to this curry to bring tart taste. You can replace it with kokum or any other tart flavored veggies like bimbul (tree sorrel fruit), ambado (hogplum) or karmbal (starfruit). However, if none of these are available then you can add small marble sized piece of tamarind (chinchama/ imly) while grinding the masala which is what I do most of the time for most of my curries.
** Heat oil in a thick bottomed kadai/ pan, when hot add in the cut- drained well bitter gourd pieces and mix well. Fry on medium heat until they turn lightly reddish in color. This takes sometime so be prepared to have extra time when preparing this curry. When done remove the fried pieces draining excess oil back in kadai and keep it aside in a plate, this will be added later on while we continue cooking.
** In the same remaining oil add mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds, then add the onion pieces and fry till translucent. Now add in the ground masala, the fried bitter gourd pieces, salt to taste and mix well. Wash and add the kudampuli and a little bit of water if required only and mix well. Let cook on medium heat stirring often to avoid the masala being burnt or stuck to bottom.
** When you see bubbles appearing on the surface of the curry add in the jaggery powder or grated jiggery and mix well. Cook covered on low heat for another 5 minutes or so stirring a few times in between and it’s done. (Shirshiravche is the Konkani word for this procedure). If you find the masala sticking to the bottom of kadai or getting burnt only then sprinkle some water and mix well. Remember this is a semi dry curry so do not add water in excess or in one go initially for best of taste.
** Note : Addition of a little bit (say just a small piece) of jaggery to bitter gourd dishes is a practice followed in many homes in my community. However, it is a matter of choice and you may skip it if desired. My father was a diabetic patient so Amma, hardly added any jaggery to curry dishes, the very reason we developed a taste for dishes as it is. Having said that I must admit a little bit added to curries enhances the flavor and turns the dish that much more tastier, so give it a try once before you decide for yourself.
** "KhatHa- MeetHa- TeekHa Karathe- Piyavu- Kudampuli ghalnu Kismuri (Bitter Gourd- Onion- Malabar Tamarind Dry Curry" is done and ready to be served. This is a semi dry dish often served as a side dish with dalitoy (spiced dal) and sheetHa (rice) in most GSB Konkani Saraswats homes. However, it tastes awesome served with roti/ parathas or even dosas, so go ahead and try other serving options too and enjoy with your family. I am sure this will be loved by all and before you think the dish turns out bitter, I must mention, it is not so at all, it develops a unique taste of its own that is just too scrumptious.
** 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 ….
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Thanks.