Bitter Gourd and Potato Curry (Konkani Style) Recipe
Konkani cuisine, rich in flavors and distinctive ingredients, brings forth a variety of simple yet flavorful dishes. One such dish is the Karatte Batate Podi Sangle, a delightful combination of bitter gourd (karela) and potatoes (batata), both sautéed in aromatic spices and blended with coconut for a unique taste. This recipe, though involving bitter gourd which may not be a favorite for everyone due to its bitterness, transforms the vegetable into a flavorful curry that balances its natural bitterness with the richness of spices and coconut. It’s an easy-to-make vegetarian dish that’s perfect for a wholesome dinner when paired with rice and yogurt.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bitter gourd (Karela) | 300 grams (cut into small pieces) |
| Potatoes (Aloo) | 2 (peeled and cut into small pieces) |
| Mustard seeds (Rai) | 1 teaspoon |
| Grated coconut (Nariyal) | 1/4 cup |
| Coriander seeds (Dhaniya) | 1 tablespoon |
| Split white urad dal (Urad Dal) | 2 teaspoons |
| Dry red chilies | 3 |
| Fenugreek seeds (Methi) | 1 teaspoon |
| Tamarind water (Imli Pani) | 1 teaspoon |
| Salt | As required |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Bitter Gourd:
- Start by washing the bitter gourd thoroughly and cutting it into small pieces.
- Sprinkle a little salt over the cut bitter gourd and leave it aside for 10 minutes. This helps reduce the bitterness of the vegetable. After 10 minutes, squeeze out any excess water from the bitter gourd.
-
Prepare the Potatoes:
- Peel and cut the potatoes into small cubes.
- Soak the potato pieces in water to prevent them from turning brown.
-
Toast the Spices:
- In a dry pan, toast the split urad dal, dry red chilies, coriander seeds, and fenugreek seeds on medium heat until they release a fragrant aroma. This step enhances the flavor of the spices.
- Once toasted, transfer the mixture to a blender. Add the grated coconut and tamarind water, and blend into a smooth paste.
-
Cook the Vegetables:
- Heat oil in the same pan over medium heat. Add the mustard seeds and let them splutter.
- Once the mustard seeds splutter, add the prepared bitter gourd and the soaked potatoes to the pan. Stir them well, ensuring that the vegetables are coated with the oil and mustard seeds.
- Cover the pan and let the vegetables cook for about 10 minutes, stirring occasionally.
-
Add the Spice Paste:
- Once the vegetables are partially cooked, add the blended spice paste to the pan along with salt to taste.
- Stir the mixture thoroughly, ensuring the paste evenly coats the vegetables.
- Let the curry simmer for another 5 minutes, allowing the flavors to meld together.
-
Serve:
- Turn off the heat and serve the Karatte Batate Podi Sangle hot, paired with steamed rice and a side of rasam or yogurt rice for a complete and satisfying meal.
Allergen Information:
This dish contains coconut, a common allergen in many South Indian and Konkani dishes. Additionally, it may contain traces of mustard seeds, urad dal, and other spices, which should be considered for those with specific allergies. Always ensure to check ingredient labels and adjust the recipe to suit any specific dietary requirements.
Dietary Preferences:
This dish is 100% vegetarian, making it suitable for those following vegetarian or plant-based diets. It is naturally gluten-free and can easily be made vegan by substituting the oil with a plant-based alternative. The inclusion of bitter gourd makes it a healthy choice for those looking to incorporate more green vegetables into their meals.
Cooking Tips and Advice:
- Balancing the Bitterness: If you find that the bitter gourd still has a strong bitter taste after salting it, you can rinse it briefly before cooking to further reduce the bitterness.
- Adjust the Spices: Feel free to adjust the number of dry red chilies and mustard seeds depending on your spice tolerance. For a milder curry, you can reduce the chilies or omit them entirely.
- Serve with Rice: This curry pairs beautifully with steamed white rice or even brown rice. The tangy taste of the tamarind and the richness of coconut complement the mild flavor of the rice.
Conclusion:
Karatte Batate Podi Sangle is a wonderful representation of Konkani cuisine’s ability to transform simple ingredients into something truly flavorful. The use of coconut and spices softens the bitterness of the gourd, while the potatoes add a comforting texture to the dish. Whether you’re a fan of bitter gourd or not, this recipe will surely convince you to appreciate its unique flavor in a new light. Serve it alongside some rice and a cooling side of yogurt for a satisfying meal that showcases the heart of Konkani home cooking.
