Healthy · Indian · Konkani · Vegetarian

Kaarate Kismuri (tangy-spicy Bitter Gourd Peel Salad)

“Kaarate” means Bitter Gourd in Konkani, so the name Kaarate Kismuri (Bitter Gourd Salad). It is a side dish recipe with a of bitter-tangy-spicy taste.

I learnt todays healthy recipe from my grandmother who always told me that a bitter gourds good properties lies in its bitterness. Usually while preparing bitter gourd, its rugged surface (skin) is peeled to reduce the bitterness of the vegetable. Even though the peels (skin) may be very bitter but they are loaded with a lot of medicinal value. So instead of trashing the peel, my grandmother would use them to make Kaarate Kismuri, which is a simple and interesting way of including all the nutrition of bitter gourd in our diet.

Personally I love bitter gourd, but it is a vegetable that is loved by some and disliked by many. By roasting bitter gourd there is barely any bitterness left in it. So the recipe turns out to be very tasty and not that bitter!

Try it…you will love it too!!

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Serves: 2
Cooking time: 15 mins

Ingredients

5 bitter gourds (karela / kaarate)  peeled skins
2 tbsp coconut oil
½ onion, medium size, finely chopped
3 tbsp coconut, fresh and grated
½ tsp turmeric powder
½ tsp red chili powder
½ tsp salt, or adjust as per taste
½ inch piece tamarind

Preparation

1.  In a small pan, heat 1 tbsp coconut oil on medium heat. Add bitter gourd peels and roast-fry for 5 mins or until they are completely fried and blackened. Then add it to a bowl. Keep aside.
2.  In another bowl, add onions, coconut, turmeric, red chili powder, salt and tamarind to the bowl. Mix well and keep aside.
3.  Combine roasted bitter gourd and the onion-coconut mixture. Crush and mix everything together with your fingers.

Serve koshambir (salad) as a side dish with roti or by itself.

spoonful O’ tips

1.  Bitter gourd can be used for making Bitter Gourd Juice, Karlyachi Bhaji (Bitter Gourd sabzi) or Bitter Gourd Soup.
2.  Roasting the bitter gourd peels reduces the bitterness and the skins become crispy and more palatable.
3.  Instead of tamarind, kokum can be used in the recipe.
4.  Combine the roasted bitter gourd and the onion-coconut mixture right before serving. That way the roasted bitter gourd doesn’t get soggy and stays crispy.
5.  For a non-vegetarian version of this recipe, add Dry prawns (Sukhi Sungta Kismuri) instead of Bitter Gourd Peels.

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2 thoughts on “Kaarate Kismuri (tangy-spicy Bitter Gourd Peel Salad)

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