Jan 15, 2009

Karathe Sukke / Bitter-gourd side dish

This is a item in Konkani cuisine called Sukke meaning dry. We make Sukke of many different veggies and many have slight variations in themselves. I came to know about this Karathe Sukke in particular from my MIL. The first time she mentioned this name, I was kind of sceptical, since a dry dish of Karathe/Bittergourd, didn't quite appeal to me. But when I tasted it, I knew how wrong I was. So, here it is that I'm sharing it with you.



Ingredients

Karathe/Bittergourd, de-seeded, small dices - 2 cups. Add salt to the pieces and leave for about 6-8 hrs or overnight.
Fresh/Frozen grated coconut - 1/4 cup
Dry Red Byadagi Chillies - 3
Coriander Seeds - 1 tsp
Tamarind - 1 small piece
Turmeric powder - a pinch
Jaggery, grated - 1/2 tbsp
Chana Dal - 1 tbsp
Salt - to taste
Oil

Method

- Wash and soak the Chana Dal in water for about 15 mins. Then boil it with enough water till it is soft but not broken or mushy. It should be cooked but still retain the shape. I microwaved the dal with water just above its level for about 7 minutes.
- Squeeze out any water from the salted bittergourd pieces and add to a hot pan with about 2 tsp of oil.
- On low heat, keep stirring once in a while till the pieces get evenly browned.
- Meanwhile, grind the coconut, chillies, coriander seeds, tamarind and turmeric powder with just enough water to make a paste. Need to be very fine paste.
- Add this paste to the cooked/browned bittergourd pieces and add the boiled chana dal and jaggery also. Adjust salt if needed.
- Cook till the ground paste leaves away the raw smell and the mixture is dry.
- Serve hot as a side with rice and dal/curry.


Note :
- You can cook the bittergourd either till it is dark brown and crispy or leave it lightly browned and just cooked. The browner it gets, the less bitter. Keep in mind that the quantity reduces to almost half upon browning.
- Even after the water content has gone from after adding the masala paste, keep stirring till the mixture becomes dry and gets a slightly roasted effect, taking care not to burn. That way it tastes better.

Print this recipe

12 Comments:

Meera said...

I don't think I have tasted Karate Chana daal sukke. Your picture and recipe both are making my mouth water. Delicious!!!

Divya Kudua said...

Yummy sukke Maya..I have had this at my in-laws place but never tried making it..looks great!!

Uj said...

Hey karathe sukke looks yummy a different version for me.. I have started appreciating karela dishes these days...

Asha said...

Arvind LOVES this with rice rottis, looks yummy. I get bitter gourds only when I visit Indian store which is once in 3mnts or so!!:D

Anjali said...

This is a new combo for me. Got to try soon.

Ashwini Kenchanna said...

Everybody in my ouse is crazy about bittergourd. This looks simple and different too. Already my mouth is watering.. Will definitely try..

Uma said...

A new recipe for me! looks great Maya! Nice combo of spices! Have a great weekend.

vidhas said...

Maya, I love Bitterguard. This one I have not tried. Let me try and let you know.

Purnima said...

Maya..I can imagine the blend of flavors -teekshe-amshey-godshey karatey! Wow..this sukke has chanya daali which is new to me as well! I guess(yes just guess..:D) my place its made similar manner without chana daal..I shall try this out..very yummy looking picture too!

Poonam said...

another amchi blog in the list I am 2months old to this blogging world. delighted to see karathe recipes will give this recipe a try...

Shilpa said...

I love this...We don't use chana dal though. This is the only karathe dish that I really like :)

Priyanka said...

This way of making dry bitter gourd is new to me- am going to try it out- looks so tempting