I always like to make Goan dishes that have been lost in time. One reason I started a blog was to do just that! Preserve the traditional Goan food that is not so popular. This is one such recipe. I vaguely remember Mummy making it occasionally when I was small. However, I don’t think she makes it much anymore as it is time-consuming. Mayur loves bitter gourd. He had never tried this chutney before so I thought I would make something besides the regular bitter gourd kismur or fry this time. It is a simple recipe where the bitter gourd is chopped finely and fried until brown. It is then mixed with freshly ground coconut paste spiced with just chilies. It is a perfect breakfast or dinner food when served with chapatis.
What you will need:
Ingredients | Quantity |
---|---|
Bitter Gourd | 400 grams |
Coconut | 150 grams |
Green Chilies | 2 |
Lemon | 1 small |
Oil | 2 tablespoons |
Salt | 1 teaspoon |
Water | 1 cup |
How to make it:
- Wash the bitter gourd and chop it into very fine pieces.
- Add salt and lemon juice. Let it sit for at least 30 minutes.
- After 30 minutes, heat oil in a wide pan.
- Squeeze out the extra water in the bitter gourd and add it to the pan. Saute on a medium flame until the karela turns brown.
- When the karela is almost cooked, begin making the coconut paste. Add coconut and chilies in a mixer and grind into a fine paste adding 1 cup of water.
- Add the coconut paste to the browned bitter gourd. Mix well and cook for 2 minutes.
- Serve with chapati.