Karathe-Batate Talasani

Spicy Bittergourd-Potato Fry (Karathe Batate Talasani)

Karathe-Batate Talasani
Karathe-Batate Talasani

Bittergourd has become a latest addition to our diet. Whenever V does shopping at Indian store, he invariably picks up few bittergourds. They have pretty short shelf life, so I have to use them up quickly.Karathe kismuri is the only dish I end up making with it since we love that dish so much.  Recently, whenever I fry bittergourd to make this dish, both V and Ishaan keep eating the fried pieces as it is, before even it gets into any dish!. I prepared Aayi’s karathe nonche last time. I was looking for something different again, so I tried this.

I got these small thin potatoes – fingerling potatoes a while back. They taste great roasted just with some garlic and chilli powder. Any potatoes can be used, but these give a nice bite to the dish. A generous squeeze of lemon takes this simple dish to a whole new level. This dish tastes great when made spicy. Serve with rice and simple dal for a comfort meal.

Fry the bittergourd with salt.
karathe-batate talasani1 karathe-batate talasani2
Add the potatoes and cumin seeds.
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Add the spices and cook till done.
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Spicy Bittergourd-Potato Fry (Karathe Batate Talasani)

Lemony spicy fry with bittergourd and potatoes tastes great served with rice and dal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -3


  • 2-3 bittergourds
  • 1/2 lb potatoes about 2 cups when cut
  • 1 tbl spn lemon juice
  • 1 tea spn chilli powder
  • 1/2 tea spn cumin seeds
  • 1/2 tea spn garam masala
  • Oil
  • Salt


  • Cut bittergourd into thin pieces and apply salt.
  • Heat little oil in a thick bottomed pan (I use cast iron pan) and fry bittergourd pieces till they are crispy and almost black in color.
  • Wash the potatoes well and cut them into bite sized pieces.
  • Add the potatoes, cumin seeds to the bittergourd and fry till they are tender (do not add water, fry on low flame).
  • Add the spices, a little salt, mix well.
  • Sprinkle lemon juice, mix.
  • Serve hot.



5 thoughts on “Spicy Bittergourd-Potato Fry (Karathe Batate Talasani)”

  1. I bought a Lodge cast iron pan exactly like the one you have got after reading about it in one of your posts. After using it, I wash it with mild soap, and put in back on the stove again to heat it till all water dries up, and then coat it with a thin layer of oil with a paper towel. I notice a black residue on my paper towel when I do this. Is that normal? Is that part of the metal itself or part of the seasoning? Do I need to worry about it?

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