Karathe Gunu

 This is a very traditional recipe of the GSB community in Kerela .This recipe is adapted from Jaya V. Shenoy Cook Book , You can do this with only bitter gourds too


  • 2 bitter gourds(karathe)
  • 1/2 cup cowpea beans chopped(alsande)
  • 2 raw bananas (peeled and chopped)
  • 2 carrots (chopped)
  • 1 large potato (chopped)
  • 12-15 green chillies
  • 2 cups coconut
  • 1/2 cup elephant yam(surnu)
  • 1/4 tsp hing dissolved in water(asafoetida)
  • 6 bimbuls/small lemon sized tamarind
  • Salt to taste
  • Oil for seasoning
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Sprig of curry leaves
  1. Grind the coconut with water and extract 2 cups of thick milk.
  2. Add some more water to the same coconut and grind again and extract nearly 3-4 cups of thin milk.
  3. Chop the bitter gourds ,apply salt and keep aside for 10 minutes.
  4. Pressure cook the remaining veggies with 3 cups of thin coconut milk for 1 whistle or till done.
  5. Squeeze the bitter gourd and boil them in the remaining thin coconut milk along with slit green chillies and bimbul(chopped) or tamarind till they are cooked.
  6. Now combine all the cooked veggies and add the thick coconut milk,salt and the asafoetida and boil again for few minutes.
  7. Season with curry leaves,mustard seeds and cumin seeds.

 This Konkani food  is slightly different from the Cochin GSBs Deve Hummann!                                    

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