This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.
Karela Kismoor Recipe
I love bitter melon, bitter gourd something most people avoid! So naturally this delicious Bitter gourd side dish, a vegan condiment I make often.
Try it it tastes great!
|Karati Che Kismore|
One of my favourite foods right from childhood has been bitter gourd. That’s right bitter gourd or karela as in Hindi, karla in Marathi and hagalkai in Kannada and Karati in Konkani.
In fact I remember begging my Mama for his Neem paste when I was 4 or 5 years old. It used to be bitter and he was sure I was buttering him up for a ride on his bike. He applied the paste warned me to use it not just spit it out etc and watched with wide eyes as I did the needful.
Both my SIL bet with me to eat 1 slice of bitter gourd, raw. They did not know then that, “Cadbury ke liye kuch bhi karega”!
So I was thrilled when my elder daughter started eating the stuff. Besides my FIL is diabetic so this is made quite often.
This is a traditional Goan recipe and is called Karati che Kissmore. Kissmores are made out of dried prawns, papad kismore and of course Karati. The other kismoor that I have tried are Vadiye che Kismoor.
There are no fixed proportions so I am just mentioning the ingredients.
Coconut, freshly grated
Chopped green chillies
1. Wash and cut the bitter gourd into fine pieces .Add salt and let it marinate over night.
2. In the morning add water to the bitter gourd and salt mix and squeeze out the liquid. It should be quite dry.
3. In kadhai heat oil, add a little, say a tblspn of the squeezed bitter gourd and fry till crisp. Move to the side in the kadhai, add the next batch. The general idea it to fry the bitter gourd in minimum oil till crisp and brownish black.
4. When all the bitter gourd is fried, add the onion stir, add the coconut and fry till the onion is well cooked.
5. Add the haldi/turmeric, chilli powder, green chillies and mix well. Switch off the gas and squeeze the lime, sugar. Stir for some time or alternatively make a thin layer of the mixture in the hot kadhai. Let it cool. PLEASE DO NOT ADD SALT.
6. Just before serving add the coriander.
Never tried adding coconut in bittergourd curry, interesting goan dish.
savitha ramesh says
Bitter gaurd with a superb makeover.....loving it
Hamaree Rasoi says
Karela Curry looks awesome. You have made bitter gourd look so inviting.
My attempt at The Julie/Julia project says
Beautiful karela sabzi..
u have a nice space here..
glad to follow u 🙂
Thats a very beautiful looking bitter sabzi..yummy..we love thsi vegetable..
Bittergourd sabzi looks soo tangy:-)
Even I love Karela:-)
Nisa Homey says
Now I am tempted to like bittergourd...this looks tempting too.
Hi, first time here. this recipe is new to me..looks nice.
looks fantastic. Superb!!! 🙂
Amritha Kalyani says
interesting dish.. looks delicious. will def try one day..
Mayuri Patel says
An unusual bitter gourd recipe for me. Would love to try it out whenever I get some.Though I am not a huge fan of karela, my hubby is.
😀 its opposite in our place.
The mud bowl filled with bittegpurd kismoor is so lovely. I love any bittergourd recipe, this is so tasty too.
Priya Vj says
A new recipe using bitter gourd with simple and day to day spices from our kitchen. I normally make karela.chips or haagalkaai gojju.
This kismoor will warm the hearts of the karela lovers back Home. Bookmarking !
We love karela at home. This is a very unique recipe Archana. I Will definitely make it when I buy karela next. Sounds yum.