Kolhapuri Misal has been on my list to make ever since I saw Sia’s detailed recipe and droolworthy pictures. It took me all this time to get around making it. I made it way less spicy than Sia’s version since I was making for a 2 year old also. We enjoyed it a lot even though the dish has quite a few components that need to be made. I don’t have the pictures of the misal itself since we ate it right away.
But today’s recipe is not the misal but another dish I made with “Kat” or the Spicy curry that is one of the components of Misal.
I had about a cup of leftover kat that needed to be used and since I didn’t have any sprouted moth beans, I used it as gravy in this buttergourd curry and it was awesome. We really enjoyed the spiciness of kat with the bitterness of the veggie.
Here’s the recipe for Kat from Sia’s post (adapted from Chakli's recipe).
Once you have the Kolhapuri masala & Kat ready this dish is a snap to make.
Bittergourd – 4 medium, chopped into half moons
Onion – 1 medium, chopped
Kat – 1 cup
Tamarind paste – 2tbsp
Salt – to taste
Mustard & cumin seeds – 1tsp each
Curry leaves – 6-8
- Place the bittergourd pieces along with tamarind, pinch of turmeric, ½ tsp of salt and ½ cup water in a microwave safe bowl. Nuke for 6-8 minutes or until the gourd is ¾th cooked. Drain and rinse under cold water; wring all the water out and set aside until ready to use.
- Heat 1tbsp oil in a pan, add the seeds & curry leaves, once the seeds start to splutter add onions and sauté until lightly browned around the edges.
- Add bittergourd and sauté on medium-high heat until they start to form a crust, about 8-10 minutes.
- Reduce the flame to low and add Kat and ½ cup water; simmer for another 8-10 minutes. Check for seasonings and adjust accordingly.