Konkani Style Karate Batate Puddi Sagle Recipe – Bitter Gourd & Potato Curry
Karate Batate Puddi Sagle is a traditional and flavorful Konkani-style curry made with bitter gourd and potatoes. The dish is known for its aromatic blend of spices and the natural bitterness of karela (bitter gourd) balanced with the richness of freshly grated coconut. A perfect accompaniment to steamed rice, this vegetarian curry is often enjoyed with a side of rasam or curd for a complete meal. Despite the bitterness of the karela, the unique spice mix transforms it into a delicious side dish that anyone can savor.
Cuisine: Konkan
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd / Pavakkai) | 300 grams, cut into small cubes |
| Potatoes (Aloo) | 2, cut into small cubes |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Fresh Coconut | 1/4 cup, grated |
| 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
Serves: 4-6 people
Instructions
-
Prepare the Bitter Gourd and Potatoes:
- Wash and cut the bitter gourd into small cubes. Sprinkle a pinch of salt over the cubes, mix well, and set it aside for about 10 minutes. This step helps in reducing the inherent bitterness of the karela.
- Wash, peel, and cube the potatoes. Place them in a bowl of water to prevent browning while you prepare the rest of the ingredients.
-
Roast the Spices:
- Heat a heavy-bottomed pan over medium heat. Dry roast the urad dal, red chillies, coriander seeds, and methi seeds until they turn aromatic, about 2-3 minutes. Be careful not to burn them.
- Once roasted, let the spices cool slightly, and then grind them along with the grated coconut and tamarind water using a hand blender or stone grinder to form a coarse paste.
-
Cook the Vegetables:
- Heat a little oil in the same pan over medium heat. Add the mustard seeds and let them splutter. Once spluttering, add the bitter gourd (squeezing out any water from it first) and cubed potatoes. Sauté them together on medium heat for about 10 minutes, or until the potatoes are tender and cooked through.
-
Add the Ground Spice Mix:
- Add the ground spice paste to the pan, and mix well. Season with salt to taste, ensuring that the spices coat the vegetables evenly. Allow the mixture to simmer on low heat for about 5 minutes, so the flavors can blend together.
-
Serve:
- Once the curry has simmered and the flavors have melded, remove the pan from heat. Serve the Karate Batate Puddi Sagle hot, along with steamed rice and a side of Kollu Rasam (Nourishing Horse Gram Stew) and a cup of curd for a wholesome, flavorful meal.
Tips and Variations:
- For a more intense flavor, you can add a dash of jaggery or a pinch of sugar to balance the bitterness of the karela.
- If you’re not fond of bitter gourd, you can substitute it with other vegetables like zucchini or pumpkin, though it will alter the taste.
- You can also add a few curry leaves while tempering the mustard seeds for extra flavor.
This simple yet satisfying dish is a staple in many Konkani households, known for its comforting combination of bitter and tangy flavors. Ideal for a weekday dinner, Karate Batate Puddi Sagle offers a healthy, vegetarian option that’s both nutritious and delicious.
