Sunday, January 17, 2010

Karathe Kismuri

 There are two kinds to this kismuri. One being the basic mix of  grated coconut, onions, chillies, cilantro to the fried surn( yam), happol, karathe & sukkal sungat (dried shrimp) followed as kismuri 1 .
Masala kismuri
Second  kind being the ground masala  made with coconut & coriander seeds and red chillies; dry ground with tamarind. All  other ingredients & method remains the same.
The picture here shows ground masala kismuri.

1 bitter gourd ,finely sliced
oil to fry
2 green chillies, finely chopped
1/2 cup coconut
1 medium sized onion, finely chopped
2 tsp finely chopped coriander leaves
Add a tablespoon of salt to the bitter gourd peices and keep aside for 30 mins.
 After 30 mins, squeeze out as much liquid as you can and deep fry till dark brown and crisp. Keep aside.
 Mix together *coconut, *onions, *chopped green chillies, *coriander leaves and salt.
Just before serving add the fried bitter gourd and mix well.

The ingredients and method of preparation ( marked as *)remains the same for happola kismuri, vaingan gojju and batate gojju.

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