This is a Konkani recipe for a salad made with bitter gourd.

This is a Konkani cuisine recipe that is made with bitter gourd and spices. It can be served as a salad or as a side dish.

Is it difficult to get someone at home to eat bitter gourds? This bitter gourd salad in the manner of Konkani cuisine should suffice. The bitter gourds in this meal will go unnoticed by those obstinate men at home. Even after eating it, I’m not sure. 😉 This is due to the fact that this Konkani-style salad is excellent. 

It’s not difficult to manufacture. Stir in finely chopped onions and a dry, spicy coconut chutney after shallow frying bitter gourds. It may be served as a lunch or supper side dish. It’s wonderful on its own, but it’s also great with a bowl of steaming hot brown rice/white rice congee, curd rice, rice and dalithoy (Konkani style dal), or just about anything else. 

You may even create a simple, tasty salad like the one on the left in the photo. Simply combine shallow fried bitter gourd, freshly shredded coconut, finely chopped onions, and salt in a mixing bowl. It’s fantastic!

In Konkani, they’re both known as karate kusumbri. Salad is referred to as kusumbri in Konkani, while bitter gourd is referred to as karate in Konkani. 

For your convenience, I’ve included the recipe. Give it a go and let me know what you think. 

P.S. Teasel gourd/kantola/Indian gourd salad is identical to this dish (phagla kusumbri).


Ingredients:

  • 1 bitter gourd, medium size
  • 1 onion, medium-sized
  • 1/2 cup coconut grated
  • 2 tamarind sized chickpeas
  • 3–4 dried red peppers
  • 1 teaspoon seeds of coriander
  • season with salt to taste
  • 4-5 tbsp. olive oil

Serves: 2

Time to Prepare: 35 minutes


Method of Preparation:

1. Chop the bitter gourd finely. Cut them into tiny cubes using a knife.

However, do not cut them into very little pieces, since they will shrink significantly when fried. If they’re little to begin with, they’ll shrink even more throughout the frying process. They’d have to be carefully cooked after that, or otherwise they’d start to burn before the rest of the pieces were done. We’d like to take a bite out of some fried bitter gourds.

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2. Place them in a mixing basin. Mix in a teaspoon of salt and toss thoroughly. 

3. Set aside for 15-20 minutes to allow the bitter gourds to absorb the salt.

After 20 minutes, my mother squeezes the bitter gourd pieces with her hands to extract all of the water that the bitter gourds have released. This aids in the removal of bitterness from bitter gourds. However, I omit this step in order to preserve the bitter gourd’s nutritional value. So it’s all up to you. However, if your bitter gourds are excessively bitter, I recommend squeezing off any extra water. 

4. Transfer bitter gourds to a hot frying pan and sauté for a minute after 20 minutes. The extra water evaporates completely. 

5. Next, add 2-3 tablespoons of oil and sauté until everything is thoroughly combined. If necessary, add additional oil in between. 

6. Fry them until they begin to brown on medium heat. Saute in between to ensure even frying. 

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7. Turn off the heat and let the shallow fried pieces to cool fully.

8. In the meanwhile, grind the coconut chutney.

Deep-fried bitter gourds with 1/2 cup freshly shredded coconut, finely chopped onion (1 medium onion), and salt may be served. That is also excellent. In the first photo, it’s the salad on the left.

9. Grind a spicy, coconut chutney to create the spicy bitter gourd salad on the right in the photo above.

To do so, heat a tempering pan and add a teaspoon of oil to it.

11. Toss in the coriander seeds and dried red chilies, coarsely chopped, and cook for a minute. We’re going to lightly fried them to get rid of the rawness. 

12. Allow them to cool fully before grinding them with shredded coconut, tamarind, and salt into a coarse powder without adding any water.

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13. If you’re using freshly grated coconut, the coconut chutney may be a bit sticky. 

We’re looking for a powdered coconut chutney. To prevent the coconut becoming sticky and resulting in a dry chutney, grate it 2-3 hours before you want to prepare the chutney. Allow the shredded coconut to dry out a bit by spreading it out on a dish in the open. 

Even if your chutney comes out a bit sticky since you’re in a hurry, it’ll be wonderful. The texture of the chutney will only be slightly different. It won’t change the flavor in any way. So don’t be concerned. 🙂

14. Place the crushed chutney in a mixing basin. 

15. Toss in finely chopped onion and fried bitter gourd pieces just before serving. Combine all ingredients in a mixing bowl and serve.


Try these more delectable bitter gourd dishes:

Chips of Bitter Gourd (Karathe Fry)

Bitter Gourd in a Pan (Karathe Fry)


Tags: karathe, karate kusumbri, kosambri, side dish, supper, lunch, recipe, GSB Konkani cooking, GSB Konkani recipe, GSB Konkani food, Konkani cuisine, vegetarian, vegan, comfort meal, vegetarian, vegan, comfort food, recipe, bachelor recipe, fast & simple recipe

The ampalaya is a bitter gourd that is used in many cuisines. It can be eaten raw or cooked, and it has a mild taste. This recipe includes the bitter gourd and other vegetables like carrots and beans.

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