Kaarchi Kai(Mini bitter gourd) Sabji

Tried and tasted by Nivedita

Hi All,

I do not know the English name of the vegetable in the photo, but in North Karnataka, we call it "Kaarchi kai"(Kannada). It tastes like bitter gourd. It is available only in the rainy season. It is having crunchy seeds. Its having tails on both the sides, need to be removed before we cook. One more thing to keep in mind is, if it is exposed to direct sun, it will open and split and the seeds will come out. Then you can not cook it.

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Now, here is the recipe,

Kaarchi kai - 250 gms

Onion - 1 big chopped

Curry leaves - few

Mustard seeds - 1 tsp

Jeera - 1 tsp

Chilly powder - 1 tbsp

Haldi - a pinch

Fresh coconut - 1/4 cup

Salt to taste

Lime juice - 1 tbsp

Sugar or jaggery - 1 tbsp

Oil - 2 tbsp to fry

and 1 tbsp to prepare the masala

Wash the kaarchi kai, cut the tails and keep in closed bag, if you are not cooling immidiately. Keep in mind to cook as early as possible and not to expose it to the sun.

Heat oil in the kadai, fry the vegetable till slightly brown. Keep it aside in a plate. In the same kadai, add 1 tbsp oil. Add mustard seeds, jeera, curry leaves and onion. Fry for some time. Add kaarchi kai, salt, chilly powder, haldi, fresh coconut. Mix it properly and Cook for 2 to 3 minutes. Off the heat. Add lemon juice and mix properly again. The vegetable is ready to serve.

It tastes good with Jowar rotti.

Keep smiling,