Tuesday, March 3, 2015
Karate Ghasshi is an exception to the definition of the "Ghasshi" in South Canara culinary glossary. Every ghasshi has a tempering of mustard seeds and curry leaves, but it never has jaggery.
Karate Bilimbi Ghasshi
3 karela/karli/bittergourd, scraped, deseeded, chopped
1/2 tsp turmeric powder
7-8 Bilimbi, lightly crushed
salt to taste
2 tbsp. jaggery or to taste
1/2 cup fresh coconut
1 tsp urad daal, roasted
1 tbsp. coriander seeds, roasted
6-7 fenugreek seeds, roasted
5-6 byadgi chilies, roasted
1/2 tbsp. oil - preferably coconut oil
1/2 tsp mustard seeds
2 sprigs curry leaves, torn
1. Add bitter gourd, bilimbi and turmeric powder in a saucepan. Add 1/4 cup water. Cook on a medium flame.
2. Roast coriander seeds, urad daal, chilies and fenugreek seeds. Grind along with coconut, adding water as needed.
3. Pour this ground paste into the bitter gourd mixture. Add 1/2 cup water. Bring to boil. Add salt and jaggery.
4. Simmer till it reaches thick consistency.
5. In another small saucepan, heat coconut oil. Add mustard seeds and curry leaves.
6. Drizzle this tempering over the curry. Cover with a lid. Switch off the gas.
1. The same curry can be made with raw mango or ambado instead of bilambi.