Made Karela (Bitter melon) “kismoori” today as an accompaniment with dinner. Different veggies (kantola - teasel gourd, Karela - bitter melon, suran - yam, raw plantains) can be diced into fine bits and fried and added to the masala. Roasted chilli pappads can be fried and crumbled into the masala too. (Of course not together)
Recipe
Ingredients:
1 Karela (bitter melon)
1 cup grated coconut
1 teaspoon Coriander seeds
2 or 3 Roasted red chillies
1/2 teaspoon Tamarind pulp
1/2 cup finely chopped onions
Salt as needed
Steps:
Today I added one Karela that was chopped fine and fried. (You can air fry, or roast till crispy in a pan too)
Grind the above ingredients except the ONIONS into a coarse paste.
Add the onions and the fried vegetable.
Notes:
To fry the vegetable, smear the chopped vegetables with little salt and deep fry. (Or air fry, or roast till crisp. To do this, spray some oil on the veggies) This can be stored in an air tight container for few days. Mix them into the masala just before serving, so that the vegetable remains crisp.
Another Kismoori most people love is dried shrimp. The dried shrimp is roasted in little oil or ghee till crisp and then mixed (crumbled) into the masala. It is Yumm, but I have to mention that it is better if the roasting happens outdoors or near an open window, as it smells up the whole place.
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