Bitter Gourd “Kismuri” (salad)

“Kismuri” in Konkani language, or “kosambari” in kannada language means a sort of salad or a side dish.

Bitter gourd as you all know and as the name suggests is quite bitter in taste and generally not liked by children (or even some adults) - though right from childhood it is being constantly drilled into our heads that this vegetable has great health benefits and should not be avoided.

However, I have observed that this “Kismuri” is quite a hit with all those who hate this vegetable and that include my daughter too. !

Generally the pieces are deep fried but for a healthier version, I follow my Mom’s example by shallow frying it (though it takes a bit longer time to fry).

Ingredients :

Bitter Gourd (medium size)	3
Salt	1 tsp or as per taste
Tomato (chopped)	1
Onion (chopped)	1
Green chilly (halved)	1 or 2
Corriander leaves (chopped)	A small bunch
Grated coconut (optional)	1 tbsp
Oil	11/2tbsp.
Mustard seeds	1 tsp

Method:

1. Wash Bitter gourd. Discard the seeds if not tender. Chop it finely, sprinkle salt over it and keep aside for about 15-20 minutes and then squeeze out the water*.
2. Heat a pan. Add to it oil and mustard seeds. When the mustard seeds start spluttering, add the chopped bitter gourd (from which all the water has been squeezed out) and the halved green chilies.
3. Fry this on a low flame till the bitter gourd has turned crisp and dark brown in colour – this will take quite a while.
4. Remove from flame and allow it to cool. Do not cover the pan as it will turn soggy.
5. In a serving bowl, add the cooled & fried biter-gourd pieces.
6. To it add the chopped tomatoes, onions & grated coconut. Mix well.
7. Garnish with coriander leaves and serve immediately.

Serves: 3

Note:

• *Do not throw away the water that has been squeezed out of the chopped bitter gourd. You can use this water in soups or in any gravy.
• If the salad is to be served at a later time, then the fried and cooled bitter gourd is to be stored in an airtight container to preserve its crispiness.
• It goes well with rice and dal or even with curd rice.

For bitter gourd health benefits, see here :http://www.juicing-for-health.com/bitter-gourd-benefits.html

Kosambari (Salad)

This attractive dish is not only tasty but healthy too ! It seems unbelievable - as the words healthy, tasty and beauty is a rare combination at least where food is concerned. Moreover, it is very easy to prepare too.

Yesterday while chatting with my brother, I realised that it was Ramnavami day ( I am not a very religious type of person) and this kosambari or salad is a must have during such festivities in Bangalore. I had prepared it during our "Ugadi" festival .

Ingredients:

Moong dal / Split green gram	½ cup
Cucumber	1 small
Carrot grated	2 tbsps
Green chillies (chopped)	1 or as per taste
Corriander leaves (chopped)	2 tbsps
Lime juice	2 tsps
Asafoetida	A pinch
Curry leaves	1 sprig
oil	1 tsp
Mustard seeds	1 tsp
Salt	As per taste

Method:

1. Wash & soak Moong dal in water for an hour. Then drain and keep aside.
2. Wash all the vegetables. Skin and grate cucumber and carrot.
3. In a bowl, mix moong dal & grated cucumber.
4. Heat oil in a small pan and add to it mustard seeds and when it splutters, add green chillies, curry leaves and asafoetida. Mix and remove from flame and add this to the bowl of moong dal and grated cucumber .
5. Add salt and lime juice. Mix well and garnish it with grated carrots & chopped coriander leaves.
6. Serve immediately.

Serves : 4

Note:

Instead of grating the cucumber, you may cut it into small cubes.

If you need to serve the salad at a later time, add the salt just before serving.