Karthiya Pacchatti is a tasty & easy to make curry for rice .It is an example of the clever use of veggies when they are in season to be used later when they are not ! First lets see how we can preserve this !
               When you get Bitter gourds in plenty at cheap rates Clean well & cut into medium thick roundels Then apply salt and keep for an hour or so They would have let off water . Squeeze out the water & spread on a plastic sheet to sun dry . When they have completely dried .store in air tight containers .
As & when you decide  to make the pachatti .. take a handful of the dried roundels & deep fry them . You can also directly use fresh bitter gourd too .After marinating in salt ..squeeze out the water & deep fry till nicely browned & crisp .

 

Ingredients :-

•  Deep fried bitter gourd roundels – a handful.
• Grated coconut – 1 cup .
• Red chillies – 4-5 as per taste.
• Turmeric powder – 1/4 tsp.
•  Butter milk – 1 cup or thick curds – 3/4 cup
• Salt to taste

1. Grind  the grated coconut , red chillies & turmeric powder to a  fine smooth paste .
2. Pour it into a vessel adding just a little water .
3. Add salt ( remember that the frys are already salted – so add less salt ) & bring this mixture to a boil . simmer for just 2-3 minutes  .
4. If you are using buttermilk you can add it now and let it come to a boil .switch off flame .
5. If you are using curds . whisk it  & and then add to the mixture after it has cooled down a bit . no need to heat again .
6.  Prepare the  seasoning by heating oil & spluttering mustard seeds
7. Then add the dal , methi seeds  & curry leaves till the dal has browned .
8. Then  add to the curry . Keep covered for some time
9. . Just before serving add the bitter gourd roundels .

 Mix well & serve with rice . Consistency of this curry can be varied according to your needs.