Tuesday, November 6, 2012

Karathe Kismuri (Crispy Bitter gourd in Coconut- Onion Mixture)- Version 2

Karathe Kismuri is a very simple recipe. In konkani, karathe means bitter gourd. I got this recipe from my mother. 

Few months back, I had posted another version of Karathe Kismuri. In that version we add coconut based ground masala to the roasted bitter gourd pieces. But in this version, no masala is prepared. This method is very quick when compared to the 1st version.

  • Bitter gourd, small sized- 1
  • Finely chopped Onion- 2-3 Tbsp
  • Grated Coconut, Fresh/ Frozen- 3-4 Tbsp
  • Oil- 1-2 tsp 
  • Salt- To taste
You can also add chopped green chillis.


Wash bitter gourd. Chop off the ends and then cut it open to remove the seeds.

Then chop it into small cubes.

Then put the chopped bitter gourd in a bowl and add salt to it. Keep it for half an hour. After half an hour, squeeze out the extra moisture (bitterness) from the bitter gourd pieces and then keep it aside.
Now heat 1-2 tsp of oil in a kadai and then add chopped bitter gourd pieces and fry them until they turn crispy and brown.

The browning process of bitter gourd takes around 10- 15 minutes on medium heat. 

Then transfer these pieces to a bowl and add chopped onion and grated coconut (and also chopped green chilli, if adding). Mix well. Add salt, if required. Karathe Kismuri is ready!!

Serve it as a side dish to rice and any curry of your choice. Above measurement serves one.

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