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:

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.