Konkani Style Karate Batate Puddi Sagle Recipe - Bitter Gourd & Potato Curry
Konkani Style Karate Batate Puddi Sagl is a simple and delicious konkani style bitter gourd side dish that uses lot of coconut to make this dish. Bitter gourd is one of the vegetables not preferred by many. However, the freshly prepared spice mix along with grated coconut adds a wonderful flavour. Serve it along with Horse gram stew and steamed rice.
Karate Batate Puddi Sagle is a simple and delicious konkani style bitter gourd side dish. Konkani cuisine predominantly uses coconut in its recipes. Bitter gourd is one of the vegetables not preferred by many. However, the freshly prepared spice mix along with grated coconut adds a wonderful flavour to the otherwise boring bitter gourd.
Other recipes that you can prepare with Bitter Gourd are:
- 300 grams Karela (Bitter Gourd/ Pavakkai) , cut into small cubes
- 2 Potatoes (Aloo) , cut into small cubes
- 1 teaspoon Mustard seeds
- 1/4 cup Fresh coconut , grated
- 1 tablespoon Coriander (Dhania) Seeds
- 2 teaspoon White Urad Dal (Split)
- 3 Dry red chilli
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Tamarind Water
- Salt , to taste
How to make Konkani Style Karate Batate Puddi Sagle Recipe - Bitter Gourd & Potato Curry
To begin making Karate Batate Puddi Sagle, wash and cut the bitter gourds into small cubes, add a little salt, mix and leave it aside for 10 minutes. This will help in reducing the bitterness.
Similarly, wash, deskin and cut the potatoes into cubes, put it into a bowl of water and set aside.
Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic.
Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender.
Heat oil in the same pan on medium flame, add the mustard seeds and let it splutter.
Squeeze the water out of the bitter gourd and add it to the pan.
Also add the potatoes and saute on medium heat until its done. This will take around 10 minutes.
Add the ground spice mix to the pan, season with salt and mix well. Simmer for 5 minutes and switch off the flame.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.