My experiments and experiences with cooking vegetarian food

Sunday, 4 March 2018

Karetyachi Koshimbir / Karele ka Raita

karetyachi koshimbir

People do not prefer Bitter Gourd / Karela due to its bitter taste. It has many heathy nutrients. Here is an authentic Goan recipe called Karetyachi Koshimbir. Bitter Gourd is called Karete in Konkani and Karale in Marathi language. Koshimbir is a general term used for salad or raita as it is called in Hindi.


I hope you will also fall in love with Bitter Gourd after tasting this. The recipe takes about 30 minutes of preparation time. Note that the marinated bitter gourd slices needs to be additionally kept aside for at least 3 hours. Also use thick frying pan.


Ingredients

Karli / Bitter gourd 250 gms
Namak / Salt 1 & 1/2 teaspoon
Sakhar / Sugar 1/2 teaspoon
Khobara / Grated coconut 5 tablespoon
Green chilli 2
Hing / Asafoetida 2 pinch
Ambat Dahi / Sour Curd 100 gms
Cooking oil 2 tablespoon


Steps to make Karetyachi Koshimbir

  • Wash and scrape bitter gourd.

scraped bitter gourd

  • Cut them lengthwise. Clean the seeds and pulp part with help of spoon.

seeds removed

  • Cut them in thin slices of about 0.25 inches in width.

sliced

  • Marinate with salt and keep it aside for about three hours.

marinate with salt

  • Knead the mixture which helps to release water. Squeeze all the water. This helps to reduce the bitterness.

squeeze water

  • Heat pan on medium flame and add 2 tablespoon oil, when it gets hot put all bitter gourd and mix well .

fry bitter gourd

  • Stir in between for 10 minutes.

roast 1

  • Reduce the flame to low and let it roast for another 10 minutes while stirring in between.

roast 2

  • Grind coconut and green chillis in mixer or grinder to form a coarse mix.
  • When bitter gourd is roasted completely transfer in bowl and let it cool for about 5-10 minutes.
  • Mix curd, hing / Asafoetida, Sugar , Coconut and Chilli mixture all together and mix very well.

mix karetyachi koshimbir

Serve the Koshimbir with a healthy meal of rice and curry.



No comments:

Post a Comment