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Writer's pictureNandini R Kini

Kaarate Kismuri / Bittergourd Kosambari





Ingredients

1 cup bitter gourd/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 paste:

1 cup fresh grated coconut

Little tamarind

3 red chillies roasted in little 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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