Bitter Guard Kosamabari (Fried Masala)

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About Bitter Guard Kosambari

Ready to serve Fried guard with Masala

Bitter guard is one of the vegetables which is available through out the year in India. Though the name itself highlights its apparently not so pleasant taste, it is nowadays liked by many people I know. Also its is very desirable from the health point of view. We prepare a few dishes like podi, Ghashi (in gravy) and also Cosambri which is what I am putting up here.

Cosambri can be prepared in two ways. It turns out great and not at all bitter since it would have been deep fried. The onions and the grated fresh coconut only adds to the taste. I am describing 2 variations of the basic Kosambari – one of them with plain coconut and another with spicy coconut gravy.

Without Masala

What you need to have:

– Bitterguard(1) 200 grams

– Onion(1) 100 grams

– Fresh grated coconut – 50 grams

– Salt to taste

– Cooking oil to fry 100 grams

What you do with what you have:

1.Wash and cut Bitter guard into very tiny pieces as shown in the image below.

finely cut Bitter guard

2. Apply salt to the cut vegetable and keep it aside for about 15 minutes.

3. Grate coconut and cut onions to suit the finely chopped vegetable in size.

3. Squeeze out juice from salt mixed bitterguard.

4. Place a wide based bowl on the flame with cooking oil in it. On heating deep fry cut bitter guard to golden brown as shown in the image below.

Ingreients of B.guard cosambir

Ingredients of Bitter guard Kosambari

5. Mix fried Bitter guard, grated coconut, salt & cut onions and serve with rice as an additional side dish.

Ready to serve cosambir

Ready to serve Cosambir

Note: Deep fry B.guard to only light brown – overdoing it will cause it to turn bitter. It will be tasty when served separately ( do not store the mixture) and we have to mix it while eating. Fried bitter guard can be used even after a few days . It can be just micro waved for a few seconds and relished with onions and grated coconuts as usual. It is the best combination with curd rice or dal rice.

With Masala

In this dish we deep fry Bitter guard but relish with masala and finely chopped onions. It is the favorite of all of us in the family. I am putting up this dish on the request of one of the viewers. Actually, we at home prefer this cosambri instead of the one which i have put up above. If we are running short of time then we opt for the simple cosambri without masala. Much of the process is the same as above – one only needs to prepare the Masala and use that instead of plain cococut.

For Masala:

– Fresh grated coconut 75 grams

– Kashmiri chilli 3-4

– Tamarind 1″ piece

– Corriander seeds 1 teaspoon

– Fenugreek seeds 10

– Oil to fry 100 grams

What you do with what you have:

1. Grate coconut and in a kadai fry chillies with a little oil till crispy.

2. Fry coriander seeds, fenugreek seeds in the same oil till done as shown in the image below.

Fried Bitter guard , cut onion and Masala

Ingredients of the Masala

 

3. Grind coconut, fried chilli, corriander seeds, fenugreek seeds, Tamarind and salt in the mixer adding sufficient quantity of water to a chutney consistency. Let it be thick and little coarse.

4. Serve all the items separately as shown in the image below. The reason being that fried guard becomes soggy if mixed and served

Ready to serve Fried guard with Masala
Ready to serve fried guard, onions and Masala

How long it takes: 45 minutes

Number of servings: 3

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3 thoughts on “Bitter Guard Kosamabari (Fried Masala)

    Renate Reiss said:
    October 2, 2008 at 9:44 am

    Where can I buy bitter guard in the US? Preferably NJ supplier.

    prathibalrao responded:
    October 4, 2008 at 1:43 am

    My son said that you get frozen bitter guard in most Indian stores in the bay area as well as NY/NJ. He has tried this dish with those and said that it turns out okay. I suspect that they might need defrosting and/or more time on the gas though.

    Bitter gourd gojju | The Indian Food Court said:
    March 10, 2013 at 9:45 pm

    […] advantage of its bitterness. We in the family love this veggie and prepare a variety of dishes like Kosambari and Gojju, which in fact is what this post is about. This is a Maharashtrian dish and to all your […]

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