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Konkani Bimbla Khatkhato | Bilimbi Curry | Traditional GSB Recipe
Bimbul, or bilimbi/tree sorrel, is a naturally tangy fruit that grows a lot during summer. It’s used in Konkani cooking as a souring agent instead of tamarind. The fruit is rich in vitamin C, B vitamins, calcium, iron, and fiber.
This was my Mamama’s signature dish — tangy, spicy, and comforting with hot rice.
Ingredients
– 1 cup tender bimbul/bilimbi
– ½ cup freshly grated coconut, frozen works too
– 8 Byadgi red chilies
– 1 tsp urad dal, optional — sometimes I add it, sometimes I don’t
– 1.5 Tbsp coconut oil, preferably. Regular oil is fine too
– 12-15 garlic flakes, crushed
– Salt to taste
– ¼ cup water
Method
1. Wash bimbul and pat dry. Cut into roundels, or slit into two pieces if they are very small, or cut into long pieces like thick juliennes. Crush the garlic and keep aside.
2. Heat coconut oil in a pan. Add Byadgi red chilies and roast till crisp. Remove and set aside. In the same oil, add urad dal if using and roast till golden. Remove and set aside.
3. To the same pan, add crushed garlic and fry till light brown. Don’t burn. Add the cut bimbul and sauté for about 5 minutes till it softens.
4. In a mixer jar, add grated coconut and roasted chilies. Grind to a coarse paste. Then add roasted urad dal if using and a little water, and grind to a smooth paste.
5. Add salt to the cooked bimbul and cook 1 more minute. Add the ground masala cook for 5 minutes and then add ¼ cup water. Mix well and boil for 5 to 8 minutes till the raw taste of coconut goes and the curry thickens slightly.
6. Check salt add if needed. Serve hot with steamed rice.
Aps Notes:
Use tender bimbul. Smaller ones are less sour. Big, mature bimbul makes the dish too tangy.
This dish is meant to be tangy and spicy.Adjust chillies to balance the sourness. I’ve used 8 Byadgi chilies for our heat level.
Urad dal is optional. It adds body and a nutty flavor, but the khatkhato tastes good without it too. If using, roast it after the chilies.
No-garlic version,Skip garlic. At the end, add 1 tsp fresh coconut oil and 2 pinches hing powder or ¼ tsp hing water.
Happy Cooking and Eating,
Aps
#apskitchen
