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Tangy-Spicy Bitter gourd / Karatyachi Kishmoor

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During my first job at Zuari Industries Ltd., one of my friend got tangy-spicy bitter gourd or Karatyachi Kishmoor in her tiffin box. She asked me to taste it. First I said NO, as I don’t like bitter gourd. She just asked me to take one bite and promised that it tastes great. I hesitated a lot and tasted this. My goodness, I really could not imagine that it was made out of Karela – Bitter gourd. I loved this dish made out of bitter gourd. I went home and told my mom to cook Karela in this particular way, and my dad loved it.
Now I prepare this karatyachi kismoor once in a while and it’s always a hit in my kitchen. The only hitch is that it takes a lot of time for frying the karela pieces. But in the end, the result is great. This is the only dish made of karela which I love. Try it and am sure that you all will love it too 🙂

Ingredients:                                                               Prep.time: 30 minutes, Serves: 4
1 Medium sized bitter gourd/karela
1 finely chopped onion
1 fistful of tamarind
1 tsp turmeric Powder
2 tsp chili Powder
1 tablespoon oil for frying
2 tablespoon grated coconut
Salt to Taste

Instructions:
Wash and cut the bitter gourd into small pieces. Discard the pulp.
Soak the tamarind in 1/2 cup water for 1 hr.

Put these pieces in water to which 1 tablespoon of salt has been added.
Let this be in the salty water for 30 min to 1 hr. This has to be done so that it will taste a bit less bitter.

Now in a pan, add oil and fry the onions.

On the other hand, drain the water from the soaked bitter gourd and wash them again. This has to be done to remove the saltiness from the bitter gourd.
Once it gets brownish, add the bitter gourd pieces and fry on medium to low heat.
Fry till the water from the bitter gourd gets dried. This should take somewhere from 30-40 Min’s.

After they get fried, add turmeric and chili powder.
Add the grated coconut.
Add the tamarind pulp and mix properly.
Add salt to taste.

Serve with rice or chapatis 🙂

Note: While adding salt to taste, start with little salt and taste it. It might get very salty if salt is added without tasting as the bitter gourd was already soaked in salty water.

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