Wednesday, 25 March 2015

Karathe Sagle-Bitter Gourd/Karela In A Spicy Tangy And Mildly Sweet Coconut Sauce

This is a mouth watering authentic amchi(Konkani) dish prepared with karathe(karela/bittergourd)which is not a favourite vegetable with most of the people.Even I was not fond of this vegetable till few years back,but now I have learnt to cook as well as enjoy dishes prepared using this vegetable.The recipe credit goes to my mother-in-law ,Ms.Lakshmichaya Prabhu who cooks extremely good food.
As I have mentioned in my earlier posts that Konkani subzis have different names according to the masalas used(apart from coconut,chillies and tamarind-the basics of Konkani masala)This dish is semi-dry and can also be used to prepare stuffed brinjals.

Bittergourd choppings(of 2)            about 1.5cups
Onion Slices(of 2)                                 about 1cup
Peeled garlic cloves                             3-4(lightly crushed)
Salt                                                             to taste
Jaggery                                                    to taste(abt 1-2tbsp)
Hogplum(ambado)                             2-3
or Bilimbi(bimbul)                             3-4                         
Turmeric powder                               2 pinches

For masala:
Grated coconut                                   3/4cup
Red chillies(roasted)                       3byadagi,3guntur
Coriander seeds                                 1 tsp
Tamarind                                             size of a peanut

For tempering:
Mustard seeds                                    1/2tsp
Curry leaves                                       a few
Oil                                                           2 tbsp(included for saut√©eing the gourd)

  • Cut bittergourd into 1 inch thin slices.
  • Slice onion lenghtwise.
  • If using hogplum,tender ones can be sliced easily harder ones need to be slightly crushed  with the help of a stone,if using tree sorrel/bilimbi then make slices.
  • Blend masala using coconut,red chillies,coriander seeds and tamarind into a smooth thick paste adding required water.
  • In a pan preferably non stick heat 1tbsp oil and saute the sliced bittergourd,lower the flame and shallow fry to light golden(takes several minutes)
  • When u prick with a spoon it should be soft which means they are done.(more oil can be added while sauteeing which makes the dish taste yum)
  • In the same pan heat the remaning oil and toss in the mustard seeds,once crackled add the curry leaves then garlic cloves,saute lightly then add onions and saute till it becomes translucent.
  • Add the prepared masala,turmeric powder and saute for couple of minutes,then add the hogplum/bilimbi if using,if not available then add more tamarind in the masala.
  • Add the shallow fried bittergourd pieces,give a nice stir,then add salt to taste,jaggery powder,1/4 cup water and bring to boil,turning the flame to low.
  • Cover and cook till the gourd pieces are tender.
  • Check for the taste,should have a balanced taste of bitterness,sweetness and tanginess.Adjust accordingly.Switch off the flame.
  • Serve as an accompaniment with rice/rotis along with daal.
  • Tastes better after few hours of preparing.

  • More oil can be used while preparing this dish.
  • Sometimes due to the bitterness of the gourd more jaggery may have to be added to balance the taste.
A view of hogplum-ambado(Konkani)amtekayi(kannada)
For more on this please visit here

 A view of bimbul(Konkani)/Bilimbi/tree sorrel
For more info,please visit here :)
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