My first foray into Goan Cuisine, and it turned out so well! I found a large variety of vegetarian recipes to try out, and wanted to use ingredients specific to the Goan and Konkani cuisines. The Goan Bitter Gourd Kokum Dal that I finally came up with, tick marked all the boxes I set for the post: Tasty, nutritious, easy, authentic and it incorporated the two ingredients I had been set for this month’s Goan Theme challenge from the FB group I belong to, Shhhhh Cooking Secretly Challenge. More about this group, later on.
First, a little about some of the ingredients I used to make the Goan Bitter Gourd Kokum Dal. The recipe I finally firmed up after browsing the internet and the few cookbooks I could find, needed kokum as well as terphal, a species related to the Himalayan Sichuan Pepper (which seems to be variously known as teppal, tefla etc). I consulted my daughter Mridula as to what the ‘tefla’ in the recipe was (I thought it was a kind of fish!) I could have tried sourcing the kokum and terphal in one of the many Mangalorean stores dotted around Bangalore, but then opted to buy them online from amazon as I was not sure I would be able to get the terphal spice elsewhere. The rest of the ingredients were ones I already had at home. Bitter gourd or karela is a favourite on my dining table. If you hesitate to take karela because of the bitterness, then do try it in this dish – the jaggery, the kokum and the spice all go to reduce the bitterness and in fact enhance the taste of the bitter gourd. And you know it is chock full of nutrition and health benefits, right?