Karathe Koddel

                     Posting one more simple and easy recipe today with bitter gourds.This is my mother in laws recipe and is often prepared back home.But I had never tried it myself as only limited bitter gourd dishes was liked by my family, Now as my daughter has taken a liking to all the dishes prepared from it ,I prepared it a few days back and to my relief she loved it.Here’s the recipe for all the bitter gourd lovers.

  • 2 bitter gourds chopped into chunks,sprinkled salt and kept aside for around half an hour.
  • 1 cup of coconut
  • 5-6 roasted red chillies
  • A marble sized tamarind
  • Salt to taste
  • Oil as required
  • 10-12 garlic flakes
  • Jaggery.. a tbsp or two(optional)
  1. Squeeze the bitter gourds to remove the extra bitterness and pressure cook it with little water for 1-2 whistles.
  2. Meanwhile grind coconut,red chiliies and tamarind to a smooth paste adding water.
  3. Once the pressure has released,transfer the cooked bitter gourds to a wide pan/vessel,along with the ground paste.
  4. Add water as required to attain required consistency
  5. Add salt and jaggery (if using) and allow it to boil for 5-10 minutes.
  6. Switch off the flame
  7. Heat oil and add crushed garlic flakes and fry to golden ,pour this over the curry and close it immediately with a lid so that the flavour and aroma is absorbed by the curry.
Serve with rice as an accompaniment.


  1. Don’t overcook the bitter gourds.
  2. Adding jaggery is optional,I have added it as I love the sweet bitter taste.
  3. The curry should neither be too spicy nor too mild.

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