Monday, 2 April 2012
Karathe Kosambari (Bittergourd Salad)
Bitter gourd, a very healthy vegetable, good for diabetics, but not liked by many.
Bitter gourd's bitter taste is generally attributed to the quinine it contains. Cooked bitter gourd stimulates the appetite, cleanses the liver, purifies the blood, and provides many other benefits.
Knowing these benefits, my granny, mom and aunt, make so many amazing dishes with this vegetable, some of them are already posted on my blog. Here is another dish which I thought I must share with everyone.
This dish is the Bitter Gourd Salad also known as "Karathe Kosambari" in Konkani.
Bitter gourd - 1
Onion - 1
Green chilli - 1
Ginger - 1/2 inch
Olive oil for frying - 2 tbsp ( For authentic taste use coconut oil)
Chilli powder - 1 pinch
Grated Coconut or desiccated coconut - 2 tbsp ( optional)
Hing/Asofoetida - 1 pinch
Dry red chillies - 1
Curry leaves - 4
oil - 1 tsp
Wash the bitter gourd, lightly remove the outer peel with the peeler.
Cut into tiny pieces and put a bowl of salt water overnight.
Next morning drain the bitter gourd pieces after washing thoroughly in cold water.
Dry the pieces on a kitchen towel to remove excess water.
Then fry the pieces in 2 tbsp of olive oil until crisp.
After frying put them on to kitchen towels to remove excess oil.
Finely chop onion, green chillies, ginger.
Now take a bowl, put onions, tamarind juice, green chillies, coconut (optional), and mix well preferably with your hand, applying a little pressure.
Now add the fried bitter gourd pieces.
Mix well. Check salt and then add accordingly and mix.
"Karathe Kosambari" or Bittergourd salad is ready.