Thursday, November 28, 2013

KARATHE PUDDI SAGLE ( A KONKANI DISH OF BITTER GOURD)

KARATHE PUDDI SAGLE (A KONKANI DISH OF BITTER GOURD)

This recipe is for a traditional Konkani dish made of bitter gourd which is commonly made in all GSB ( Gowd Saraswat Brahmin) homes. It goes well as an accompaniment to the main meal of rice and dal.

I have adapted this recipe from Mithra Rao's in the well-known blog Kudpiraj's Garam Tawa owned by my friend, Raj Shenoy. Though the recipe calls for the use of coconut oil, I have used the regular cooking oil. I have also shallow fried the bitter gourds instead of deep frying them as usually done.

I hope you will find this dish to be as delicious as we do.



Ingredients:
  • Karathe (Bitter Gourd), medium-sized, 4 
  • Coconut Gratings, 1/2 cup
  • Onion, large-sized, chopped, 1
  • Coriander seeds, 3 tsp
  • Tamarind, size of a small gooseberry
  • Roasted Byadgi Red Chillies, 6-8
  • Salt, to taste
  • Oil, 1 tbsp
Method:

Chop bitter gourd into small bits, apply salt and keep aside for 1 hour or so
Squeeze out the extra water and shallow fry on medium heat with sufficient oil till brown, dry and crisp. You may also deep fry this, if desired. Keep aside.
In a little oil, roast the coriander seeds till they turn golden
In a mixer, grind together coconut gratings, roasted red chillies, roasted coriander seeds, and tamarind to a coarse paste using very little water
Heat oil in a kadhai, add chopped onions, fry till golden
Add the ground paste and salt to taste
Fry till well browned
Lastly, add the shallow fried bitter gourd and mix well till they are well and evenly coated
Transfer to a serving dish