Kismur is a savoury accompaniment or salad now popular at every restaurant in Goa. It is a dish that is often served among others in a fish thali. Commonly made with dry fish like prawns, mackerels or bombay ducks (bombil). Besides fish, other variations of kismur among the Goan Hindu community are with either; papad, eggs, long beans (vaal), bitter gourds (karela) or cluster beans (tidki midki).
Karela or bitter gourd is my favourite vegetable and during the summer months, my husband makes it a point to grow some in our backyard. When buying karela, select the ones that are firm, free of any blemishes and bright green with white seeds. The more mature ones are bitter with yellow or orange seeds. Young immature bitter gourds are perfect for consumption. They are darker in colour and more bitter. In North America, the Chinese variety is readily available, which is long, light green with a pebbled texture. The Indian type is shorter, dark green with a spiky exterior.
Karela is also known as bitter gourd or bitter melon and has valuable health benefits. High in fibre, low in carbohydrates and calories, it is excellent to manage weight. Also, helps in digestion and cures constipation. The juice of bitter gourd is a natural antioxidant, removes toxins, prevents premature ageing and purifies blood. Regular intake of the juice controls blood sugar levels. It tastes bitter, but has amazing health and medicinal benefits.
Karela or bitter gourd is my favourite vegetable and during the summer months, my husband makes it a point to grow some in our backyard. When buying karela, select the ones that are firm, free of any blemishes and bright green with white seeds. The more mature ones are bitter with yellow or orange seeds. Young immature bitter gourds are perfect for consumption. They are darker in colour and more bitter. In North America, the Chinese variety is readily available, which is long, light green with a pebbled texture. The Indian type is shorter, dark green with a spiky exterior.
Karela is also known as bitter gourd or bitter melon and has valuable health benefits. High in fibre, low in carbohydrates and calories, it is excellent to manage weight. Also, helps in digestion and cures constipation. The juice of bitter gourd is a natural antioxidant, removes toxins, prevents premature ageing and purifies blood. Regular intake of the juice controls blood sugar levels. It tastes bitter, but has amazing health and medicinal benefits.
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Karathe (Bitter Gourd) Kismoor
(Serves 4)
Ingredients:
250 grams karela (bitter melon or gourd)
1/2 cup fresh grated coconut
1 or 2 green chillies (chopped)
1 onion (chopped)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoons thick tamarind pulp
handful coriander leaves (chopped)
2 tablespoons coconut oil + cooking spray oil
salt
Method:
Preheat oven to 400 F or 200 C.
Wash karela, trim off the ends and cut into halves. Scoop out the seeds, cut each half lengthwise and then, across into small pieces. Season them with salt and spray with cooking oil.
Transfer karela pieces to a baking sheet and cook in the preheated oven for 20 to 25 minutes until crisp.
Heat two tablespoons oil in a pan and saute the onion with green chillies for a minute. Do not soften the onion. Add the turmeric powder, chilli powder and grated coconut. Stir well and take off the heat.
Mix in the tamarind pulp, coriander leaves, salt and finally, the baked karela pieces.
Serve kismur with the main meal.
Note:
(Serves 4)
Ingredients:
250 grams karela (bitter melon or gourd)
1/2 cup fresh grated coconut
1 or 2 green chillies (chopped)
1 onion (chopped)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoons thick tamarind pulp
handful coriander leaves (chopped)
2 tablespoons coconut oil + cooking spray oil
salt
Method:
Preheat oven to 400 F or 200 C.
Wash karela, trim off the ends and cut into halves. Scoop out the seeds, cut each half lengthwise and then, across into small pieces. Season them with salt and spray with cooking oil.
Transfer karela pieces to a baking sheet and cook in the preheated oven for 20 to 25 minutes until crisp.
Heat two tablespoons oil in a pan and saute the onion with green chillies for a minute. Do not soften the onion. Add the turmeric powder, chilli powder and grated coconut. Stir well and take off the heat.
Mix in the tamarind pulp, coriander leaves, salt and finally, the baked karela pieces.
Serve kismur with the main meal.
Note:
- This karela kismoor or side dish should be made just before serving to retain the crispiness of the vegetable and freshness of the other ingredients.
- To make tamarind pulp, soak a small ball of tamarind in some warm water for few minutes. Press with fingers to extract as much pulp as possible. Depending on the concentration of the pulp, you may need 1 or 2 tablespoons.
- When onion is sautéed in coconut oil, it has a lovely coconut fragrance. If desired, onion and rest of the ingredients can be mixed in fresh.
