Karwar Style Karatya Kismore Recipe – Sweet Tangy Bitter Gourd Sabzi
This Karwar Style Karatya Kismore, also known as the Sweet Tangy Bitter Gourd Sabzi, is a classic side dish from the coastal region of Karnataka. This recipe beautifully balances the bitterness of the karela (bitter gourd) with the sweet and tangy notes from jaggery and tamarind, making it an unforgettable addition to any meal. This dish pairs exceptionally well with Phulka (Indian flatbread) and Peerkangai Pal Kuzhambu (Ridge Gourd in Milk Curry), creating a delightful combination of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd) | 2, sliced thinly |
| Onion | 1, finely chopped |
| Fresh Coconut | 1/2 cup, grated |
| Red Chilli Powder | 1/2 teaspoon |
| Tamarind Water | 1/2 teaspoon |
| Jaggery (powdered) | 1 teaspoon |
| Ghee | 1-1/2 teaspoons |
| Salt | To taste |
Instructions
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Saute the Bitter Gourd: Begin by heating a flat skillet over medium heat. Add a little oil (or ghee) to the skillet. Once heated, add the sliced karela (bitter gourd) to the pan. Saute the bitter gourd slices until they turn golden brown and crispy. This will help reduce the bitterness of the karela, giving it a lovely texture.
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Prepare Tamarind Pulp: While the bitter gourd is cooking, soak the tamarind rind in 1 cup of hot water. Let it sit for a few minutes, then squeeze the pulp into the water, discarding any residues. The tamarind pulp will add a tangy depth to the dish.
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Blend Coconut and Spices: In a blender, combine the grated fresh coconut with the red chilli powder and a little water to form a coarse paste. This coconut-chili blend will add richness and spice to the dish.
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Mix and Cook: Once the bitter gourd is crispy, add the freshly made coconut-chili paste to the skillet along with the tamarind pulp. Stir the mixture well, ensuring that the bitter gourd is well coated with the coconut paste. Cook this mixture for a few more minutes, allowing the flavors to combine and the consistency to thicken.
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Season and Sweeten: Add salt to taste, then sprinkle in the powdered jaggery. Stir everything well to ensure the jaggery dissolves and blends into the dish. The jaggery adds a sweet touch, balancing the bitterness of the gourd and the tanginess of the tamarind.
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Serve: Once the sabzi has thickened and the flavors have melded, remove the pan from heat. Serve the Karwar Style Karatya Kismore hot with Phulka (Indian flatbread) or alongside a comforting bowl of Peerkangai Pal Kuzhambu (Ridge Gourd in Milk Curry) for a satisfying meal.
Nutritional Information (per serving)
| Nutrient | Value (Approx.) |
|---|---|
| Calories | 120-150 kcal |
| Protein | 2g |
| Carbohydrates | 28g |
| Fiber | 6g |
| Fat | 4g |
| Sugars | 10g |
| Sodium | 180mg |
Recipe Notes:
- Adjusting the Bitter Gourd Flavor: The bitterness of karela can vary depending on the type and ripeness. To reduce bitterness, you can sprinkle the sliced karela with salt and let it sit for about 10-15 minutes, then rinse it off before cooking.
- Jaggery Substitute: If jaggery is unavailable, you can use brown sugar or coconut sugar as an alternative. However, the taste may slightly differ.
- Serving Suggestions: This sweet, tangy, and slightly bitter sabzi works wonderfully as a side dish with rice, dal, or chapati. It’s a healthy, flavorful accompaniment to any meal, offering a mix of textures and a unique taste profile.
Enjoy this Karwar Style Karatya Kismore, a dish that’s rich in flavors and deeply rooted in the coastal culinary traditions of Karnataka. Whether served on a busy weekday or at a family gathering, this dish will add a burst of taste to your table.
