‘Sasam’ are the Konkani dishes having uncooked coconut masala (like ambe-ananas sasam, beetroot sasam). Karathe (Bittergourd/karela) or bhende(bhindi) sasam is used as a gravy, it has crispy fried bittergourd/okra in coconut masala. (Karathe sasam is more famous compared to bhende sasam).
My dad always loved this dish, but since I hated Karela, I used to ask mom to give this sasam without karela in it. But recently when I prepared this dish (with Karela) I simply loved it. It gets its unique taste because of crispy Karela.
Though I had the picture clicked a long back, somehow this dish had slipped out of my mind. Varsha, thanks for reminding me.
Bittergourd/Bhindi (Cut into small pieces) 3/4 cup
Coconut(fresh) 3/4 cup
Green chilies 3-4
Tamarind 1/2 tea spn
Ghee 1/2 tea spn
Some people add 1/2 cup buttermilk to this before serving.
Add salt to bittergourd and leave it for 1/2 an hour. Then squeeze out the water to remove bitterness. Wash with water. (If using okra, ignore this step).
Heat ghee and fry bittergourd/okra on a low flame till they turn very crispy.
Grind coconut with green chilies, salt(be careful while adding salt, bittergourd retains some salt in the previous step) and tamarind to a smooth paste. Add sufficient water to bring it to a gravy consistency.
Just before serving, add the fried bittergourd/okra (Since this dish tastes great with crispy bittergourd/okra, store the gravy and vegetables seperately in refregerator. Bring them to room temperature before serving and then add the bittergourd/okra. Alternately, serve them seperately and while eating, mix both).
Serves : 2
Preparation time : 15mins