Thursday, June 17, 2010

Bitter Gourd Melon Dry Side Dish (Kaarathe Kismuri)

Bitter Gourd Melon is a vegetable loved by some and disliked by some. In Konkani culinary, Kismuri is a recipe where in the vegetable or an item is mixed along with grated coconut, spices to create a dry version of side dish which goes well with rice. 'Kaarate' implies Bitter Gourd in Konkani language. My Ammamma (konkani for grandmother) tells me that in olden days when people did not have plenty of supplies dishes like Kismuri were the order of the day. The best part about the recipe is that it does not require any long tedious preparation. This dish took me less than 30 minutes and is very nutritious owing to Bitter Melon properties.

Cooking time: 20 minutes
Preparation time: 15 minutes

Bitter Gourd Melon or Kaarate (finely chopped) - 2 and 1/2 cups
Grated coconut - 3/4th cup
Red Chillies - 4-5
Tamarind pulp - 1 teaspoon
Coriander seeds - 1 tablespoon
Onions (chopped) - 3/4 cup
Turmeric powder - 1/3 teaspoon

Wash Bitter Gourd thoroughly and chop into tiny fine pieces. Apply salt and turmeric powder and keep aside for 10 minutes. Squeeze out the juice and saute the tiny bits in few spoons of oil. Saute till they lose water content and are lightly brown. Keep aside.
Grind Red Chillies, Tamarind, Coriander seeds and grated coconut to a coarse powder preferably without water. Adjust salt as well. Mix this coarse powder with Onions which are finely chopped and the pre-fried Bitter Gourd pieces. Serve as a side dish with Rice and Curry of choice.


  1. I've generally not come across Kismuri with masala. But I will definitely give this a try !

  2. @ Deepa - Thanks. Karela tastes great with the spicy ground masala. Do give it a try!!


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