Karathe-chane Sukke

                      Karathe aka bitter gourd is not a favourite veggie with many,but I love it.I have already posted many varieties in this blog like kismuri , Rosu , Karathe kholu  (pickle) bhutti .Today am here with one more delicacy from North Canara using sichuan pepper(teppal in konkani)If you are not used to teppal , use garlic instead (check Notes), but do try this delicious sukke with black chana combo which is very tasty.For details about Sichuan pepper/teppal refer Here.


  1. 1/2 cup black chana(soaked overnight and pressure cooked)
  2. 2 Medium sized bitter gourds
  3. 1 cup coconut grated
  4. 4-5 red chillies(do not roast)
  5. 10-12 sichuan pepper/teppal soaked in water
  6. Marble sized tamarind/ 3-4 peels of dried kokum
  7. Salt to taste
  8. Jaggery 1 tbsp (adjust more or less)
Chop bittergourds removing seeds and pith if any and cook it in a pan with water and salt as shown …
Grind coconut,chillies(take care NOT to roast) and tamarind(if using) to a fairly smooth paste,then add the soaked teppal 

and just give a gentle round once again and keep aside.

Once the bitter gourds are cooked add the cooked chana to it ..

Now add the ground paste,jaggery and kokum peels( if using instead of tamarind)
Mix well and add salt ,water ,close the lid and let it boil for few minutes till it is semi dry..
The delicious karathe chane sukke is ready to be served as side dish with meals.
  1. If you do not prefer using teppal (sichuan pepper) use crushed garlic instead.Heat oil and add crushed garlic,then add the chopped bitter gourd and proceed with the recipe 
  2. Roast the red chillies if using garlic but DO NOT roast when using teppal.
  3. I like bitter gourd curry a bit sweet,you can adjust the jaggery as your preference.
  4. Use either tamarind or kokum peels and not both.

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