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Hello Everyone! Welcome back to Bapamas Kitchen – It’s been a while since I’ve posed anything – Really sorry about that, was very caught up, but now, I’ve finally had some breakthroughs and a lot of free time on my hands and so, In today’s video, Bapama will teach us how to make a traditional GSB Konkani delicacy, the super tasty Karate Kismuri!
This humble yet incredibly flavorful bittergourd dish is made in three stages:
🥒 Fried bittergourd cubes | crispy and delicious enough to eat on their own with lunch
🥥 Karate Chutney | made by mixing the fried bittergourd with a coconut masala
🌿 Karate Kismuri | finished with an aromatic coconut oil and curry leaf temperinga)
This is the kind of food that has been quietly passed down through generations in Konkani homes | simple, nourishing, deeply traditional, and packed with flavor.
INGREDIENTS:
– 1 Medium Sized Bittergourd / Karate (Cubed)
– 1 Small Onion (Chopped)
FOR MASALA:
– 1.5 Cups Fresh grated coconut
– 6 – 7 Red Chillies (Ramnaad)
– 1.5 Marble Sized ball of Tamarind
– 1 Tsp Coriander Seeds
– 1/2 Tsp Cumin Seeds
– 1/4 Tsp Asafoetida (Hing)
– Salt (As preferred)
FOR TEMPERING:
– 2 Tsp Coconut oil
– 1/2 Tsp Mustard seeds
– 1 Sprig Curry leaves
On this channel, we document authentic GSB Konkani cuisine exactly the way it is cooked in our grandmother’s kitchen, preserving recipes, techniques, and food culture for future generations.
If you enjoy regional Indian food, forgotten recipes, village cooking, coastal cuisine, or traditional homemade meals, do like, subscribe and join us on this journey. #happycooking
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