Tuesday, March 3, 2015

Karate Bilimbi Ghasshi

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
Ingredients
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
 
Grind
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
 
Tempering
1/2 tbsp. oil - preferably coconut oil
1/2 tsp mustard seeds
2 sprigs curry leaves, torn
 
Method
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.
 
Note -
1. The same curry can be made with raw mango or ambado instead of bilambi.



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