Konkani Style Karate Batate Puddi Sagle (Bitter Gourd & Potato Curry)
This traditional Konkani dish, Karate Batate Puddi Sagle, is a flavorful vegetarian curry made with bitter gourd (karate) and potatoes, spiced with aromatic roasted ingredients and a hint of tangy tamarind. The bitterness of the karela is balanced perfectly by the earthy potatoes, creating a delightful contrast of flavors that will make for a memorable weeknight dinner. Paired with steaming rice and a cup of cooling curd, this curry makes for a wholesome meal that brings the essence of Konkani cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter Gourd (Karela/Pavakkai) | 300 grams, cut into small cubes |
| Potatoes (Aloo) | 2, cut into small cubes |
| Mustard seeds | 1 teaspoon |
| Fresh coconut (grated) | 1/4 cup |
| Coriander (Dhania) Seeds | 1 tablespoon |
| White Urad Dal (Split) | 2 teaspoons |
| Dry Red Chilli | 3 |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Tamarind Water | 1 teaspoon |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Servings
4 servings
Cuisine
Konkan
Course
Dinner
Diet
Vegetarian
Instructions
-
Prepare the Vegetables:
- Start by washing the bitter gourds thoroughly. Cut them into small cubes and sprinkle some salt over them. Toss to mix and set them aside for about 10 minutes. This process will help in reducing the bitterness of the karela.
- While the bitter gourd sits, wash, peel, and cube the potatoes. Place them in a bowl of water to prevent them from turning brown.
-
Roast the Spices:
- In a heavy-bottomed pan, dry roast the white urad dal, dry red chilies, coriander seeds, and methi seeds over low heat. Roast until the spices become aromatic, which should take about 3-4 minutes. Be careful not to burn them.
- Once roasted, transfer the spices to a grinder and grind them coarsely. Add the grated fresh coconut and tamarind water to the grinder, and blend everything together into a coarse paste. Set this aside.
-
Cook the Vegetables:
- Heat some oil in the same pan over medium flame. Add the mustard seeds and let them splutter, which should take about a minute.
- Squeeze the excess water from the bitter gourd and add it to the pan. Stir it in and sauté for a minute.
- Add the cubed potatoes to the pan and cook, stirring occasionally, for about 10 minutes, or until both the bitter gourd and potatoes are tender and cooked through.
-
Combine and Simmer:
- Once the vegetables are cooked, add the ground spice mix to the pan and stir everything together to combine. Add salt to taste.
- Allow the curry to simmer on low heat for 5 minutes, letting the flavors meld together.
-
Serve:
- Once the curry is ready, remove the pan from the heat. Serve Karate Batate Puddi Sagle hot with steamed rice and a bowl of Kollu Rasam (Nourishing HorseGram Stew) on the side. For a complete meal, enjoy this dish with a refreshing cup of curd.
This recipe is a great way to introduce the unique flavors of the Konkan region into your kitchen. With its balanced combination of bitter gourd, potatoes, roasted spices, and the tanginess of tamarind, it offers a delightful taste experience that will satisfy your cravings for something both healthy and flavorful. Perfect for a weeknight dinner, this dish pairs beautifully with rice and dal.
