Kismoor
is more common in goa during rainy season when fresh fish is limited. Here I have
come up with delicious veg version of this kismoor using bitter gourd. Its
perfect side dish in veg as well as non veg meal.The smell and taste of this
dish will also attract the bitter gourd haters.
Ingredients
- 1 Medium sized bitter gourd
- 1 finely chopped onion
- ½ tsp of tamarind paste
- 1/4 tsp turmeric Powder
- 1/2 tsp chili Powder
- 1 tablespoon coconut oil for frying
- 2 tablespoon grated coconut
- Salt(as per taste)
 |
| Fried bitter gourd peices |
Method of preparation
- Wash and cut the bitter gourd, scrape the outer skin and cut them into fine pieces. Discard the pulp. Sprinkle salt over it and keep aside.
- After around half an hour squeeze the pieces to remove excess bitterness. Discard the squeezed water.
- Now in a pan, add oil and fry the bitter gourd pieces over low flame till it turns light brown in color and becomes crispy.
- Now gently grind (just for 5-6 seconds) the grated coconut, chili powder, turmeric powder, salt (adequate for coconut dry chutney) and tamarind without adding water just to mix them thoroughly.
- At the time of
serving in a bowl add the coconut dry chutney, chopped onion and crispy bitter
gourd pieces. Serve fresh.
Coconut and seasoning mixture
Note
- I prefer gentle grinding of coconut with seasoning while making this recipe but some people directly mix these ingredients with hand. This step can be personal choice as per your wish.
- Since we have used raw onion these dish has to be finished soon.Otherwise the raw onion gives typical smell if it’s kept for long time.
- I prefer to use coconut oil in this dish as it enhances the overall taste, but the selection of oil can be personal choice.
Happy cooking!
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