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    You are here: Home / Condiments Recipes / Karela Kismoor Recipe

    by [Archana Potdar] · This post may contain affiliate links · 21 Comments

    Karela Kismoor Recipe

    Sharing is caring!

    I love bitter melon, bitter gourd something most people avoid! So naturally this delicious Bitter gourd side dish, a vegan condiment I make often.

    A Vegan side dish from Goa bitter melon stir-fry

    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.
     
    Ingredients:
     Bitter gourd
    Salt
    Oil
     Onion
    Coconut, freshly grated
    Chilli powder
    Haldi/turmeric powder
    Chopped green chillies
    Lemon juice
    Sugar (optional)
     
    Method:
     
    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.

    .

    Vegan Bitter Gourd Kismoor served with a Goan meal

    More Condiments Recipes

    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

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    1. Never tried adding coconut in bittergourd curry, interesting goan dish.

      Reply

    2. Bitter gaurd with a superb makeover.....loving it

      Reply

    3. Karela Curry looks awesome. You have made bitter gourd look so inviting.

      Deepa
      Hamaree Rasoi

      Reply

    4. Beautiful karela sabzi..
      u have a nice space here..
      glad to follow u 🙂

      Reply

    5. Thats a very beautiful looking bitter sabzi..yummy..we love thsi vegetable..

      Reply

    6. Delicious dish...

      Reply

    7. Bittergourd sabzi looks soo tangy:-)
      Even I love Karela:-)

      Reply

    8. Now I am tempted to like bittergourd...this looks tempting too.

      Reply

    9. Hi, first time here. this recipe is new to me..looks nice.

      Reply

    10. looks fantastic. Superb!!! 🙂

      Reply

    11. interesting dish.. looks delicious. will def try one day..

      Reply

    12. 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.

      Reply

      • 😀 its opposite in our place.

        Reply

    13. The mud bowl filled with bittegpurd kismoor is so lovely. I love any bittergourd recipe, this is so tasty too.

      Reply

      • Thanks, Seema.

        Reply

    14. A new recipe using bitter gourd with simple and day to day spices from our kitchen. I normally make karela.chips or haagalkaai gojju.

      Reply

      • Thanks.

        Reply

    15. This kismoor will warm the hearts of the karela lovers back Home. Bookmarking !

      Reply

      • Thanks.

        Reply

    16. We love karela at home. This is a very unique recipe Archana. I Will definitely make it when I buy karela next. Sounds yum.

      Reply

      • Thanks, Preethi.

        Reply

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