I have already posted the recipe of butthi prepared with Cabbage .Recently when I was flipping through the pages of a cookery book by Jaya v shenoy I came across this recipe which caught my attention.The basic ingredients were same but there was slight difference in the procedure and not to ignore that she had used Karathe i.e Bittergourds in the recipe.I immediately made up my mind to try this and as expected it tasted awsome.Do try and am sure you too will love this .
Ingredients
- 2-3 karathe / Bittergourds
- 1 cup of coconut
- 5-6 roasted red chillies(I use Byadgi)
- Tsp of coriander seeds
- Marble size tamarind
- 1 big onion
- 1 tomato
- A sprig of curry leaves
- Tsp of mustard seeds and urad dal each
- 4-5 tbsp of oil
- Salt to taste
Method
Chop the bittergourds into small pieces like shown,sprinkle salt over them and keep aside
Mean while chop the onion and tomatoes too and grind the coconut ,red chillies ,tamarind and coriander seeds adding very little water to a not so fine paste .
Heat oil in a pan … squeeze the bitter gourd pieces and add to the hot oil in batches and fry them till crisp and brown . Remove on a paper towel.
In the same pan add more oil if required and add mustard seeds,when they crackle add urad dal and curry leaves.
Then add onions… fry for a while … add tomatoes and stir for sometime.
Then add onions… fry for a while … add tomatoes and stir for sometime.
When tomatoes are bit mushy add the ground paste and mix well
Add salt and the fried bitter gourd bits and mix well
Close the lid and let the curry simmer for 5-10 minutes with occasional stirring in between.
Enjoy this delicious curry with your meals. It goes well with chapatties too .
Notes:-
- I like the curry bit spicy ,if you don’t prefer it you may decrease the amount of chillies as per your taste .
- The curry should be dry and no water should be added except a bit while grinding
- If you don’t prefer frying , you can also roast the bitter gourd pieces in few drops of oil in a non stick pan till brown .
Konkani Khann Anik Jevan 