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Saturday, 20 September 2014

Kaarate Kismuri


This is a typical Konkani dish,goes well with rice and dal. The masala in this dish is not cooked,it is used raw only.If you dont like bittergord then you can use gerkins,yam or dry prawns.

INGREDIENTS:
1 cup bittergourd/karela/kaarate cut into very small pieces
Salt to taste
2tsp coconut oil
1/4 cup finely chopped onion
1 green chilli finely chopped


FOR THE MASALA:
1 cup fresh grated coconut
lil tamarind
3 red chillies roasted in lil oil
1/2 tsp coriander seeds
Grind the above ingredients into a little coarse paste (add water only if it is needed)

PROCEDURE:

  • Add 1 tsp salt to the chopped karela pieces and keep for 1 hour
  • After 1 hour squeeze all the water and deep fry it into brown colour
  • Take fried karela in a bowl and mix it with the masala,chopped onions,green chillies chopped, and salt to taste
  • Add coconut oil and mix well
  • Serve with hot rice (optional)



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