Bittergourd sidedish(Karathe sukke)

Long back, Manoj had asked me to post this recipe. He had asked for “karathe puddi sagle”, which looks like a dish from South Kanara(I am not sure though). One thing which came to my mind when I read his mail was the traditional dish with bittergourd called as Karathe sukke. (Karathe – bittergourd, Sukke – sidedish with coconut, where coconut masala is cooked till it becomes almost dry).

Since I had this hatred about bittergourd, I had never tried any dishes with it. Manoj’s mail inspired me to try it. I had seen bitter melons in chinese store, but had never tried them. Few days back, when I went to Indian store, I found some bittergourds there. I bought the smallest one. Can you beleive it? I prepared three dishes with it(karathe fry, karathe sukke and karathe pickle, which I am going to post soon) thinking I might have to waste them if we both din’t like it. BUT….to my surprise, we just loved all the dishes. Now every time I go to Chinese store (Indian store is very far, so I am managing with the Chinese store which is easily accessible to me), I make sure to buy the bitter melons :D.

This dish has a sweetish, spicy taste to it. Give it a try, and I am sure you will start liking bittergourd.

Bittergourd(Karathe – cut into small pieces) 1 cup
Onion 1/2 cup
Coconut 3/4 cup
Jaggery 1 tea spn
Red chillies 4-5
Coriander seeds 1/2 tea spn
Urad daal 1/2 tea spn
Tamarind 1/4 tea spn
Oil 1 tea spn

Add salt to bittergourd pieces and keep it aside for 1/2 hour. Sqeeze out the water (this step is done to remove the bitterness).
Heat oil and fry coriander seeds and urad daal. Grind with coconut, jaggery, chillies and tamarind (do not make the masala too watery).
Heat oil and fry onion till they turn slightly brownish. Add bittergourd. Add 1/4 cup water, cover and cook for 7-8mins. Add the ground masala (since bittergourd retains some salt, check for salt and if required, add salt).
Serve as a side dish with rice.

Serves : 3
Preparation time : 20mins

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