Khatta Meetha Teekha Bitter Gourd and Raw Mango Pickle.

Khatta Meetha Teekha Bitter Gourd (Karate' / Karela) Raw Mango Pickle.

This dish is usually prepared with only Bitter Gourds. However I have added Raw Mango to this as it is in season and it really tastes very good. 

This dish... Khatta Meetha Teekha Bitter Gourd (Karate' / Karela)...  actually calls in for the bitter gourds to be deep fried, but I have Micro Waved them and there is absolutely no difference in the taste, you can choose any method you prefer.

I have already posted a dish of Karate Kachri / Bitter Gourd fries where I have used the Microwave technology successfully. I have repeated the same proceedure here for the pickle and have enclosed the recipe for the benefit of new readers.

The technology of microwave is really facinating and helpful. I have been using microwave method for some types of cooking now for more than 18 years. The options and variations are endless. Many dishes where I had to deep fry the ingredients have now been microwaved to perfection by adding about just a tablespoon of oil. Some of the dishes which were otherwise loaded with oil can now be had guilt free. Karathe / Karela / Bitter gourd is one such Vegetable which we love in our house but were very skeptical as it had to be deep fried. I have successfully used microwave method for this dish many a times.

Here is the method of preparing Bitter Gourd fries using microwave technology with very little oil. Now Bitter Gourd can be enjoyed without tension of calories.

Wash and wipe dry 4-5 karathe / karela / Bitter gourd. Cut them into thin rings of even size.

Put the cut karathe rings in a large square microwave dish. Mix the karathe with 1 tblsp of oil (any oil will do I used Saffola-heart). Spread the karathe evenly into a layer. 

Microwave on high for 5-7 minutes. Mix well and Microwave again on high for another 5 minutes. Repeat the process till you get crispy karathes. Mine took about 17-18 minutes. However the cooking process differs from each oven. So once you cross 15 minutes. Use your judgement and keep repeating the process for a minute only at each time. Once done remove and keep aside.

Wash and wipe dry one Raw Mango. Slice the slides of the raw mango as close to the inner seed as possible. Now slice them vertically into thin slices and then horizontally into 3 pieces. Put one cup of the cut raw mango pieces in a microwave dish. Apply ½ tsp oil to it and microwave on high for about 2-3 minutes. Remove and keep it aside.

Take a small marble sized tamarind and soak it in a cup of warm water. Once soaked well mix it well to make a good pulp and strain it and keep ready. Please note that if you are not using raw mangoes then increase the amount of tamrind pulp to double the present quantity. Use one lemon sized tamarind and soak in a cup of warm water to obtain the same.

Heat a thick bottomed kadai with 4-5 tablsp of refined oil, when hot add in 1 tsp of jeera then sasam (Rai) and when it splutters, lower heat and add pinch of methi seeds, 1 tsp of hing powder, 12-15 curry leaves and fry a bit, now add in ½ tsp of turmeric powder, 3-4 tblsp of Sambar powder in it (plus or minus depending on individual spice preference). Fry it well for a minute or two. Add in the strained tamarind pulp and mix well. Add in one cup of water and ½ to ¾ cup of grated jaggery / gud, salt to taste and boil on medium heat till all the jaggery has melted and it turns to a semi thick mixture.

Now add both the cooked raw mango pieces and fried bitter gourds into the mixture and stir well till it is mixed, if too dry add some water and cook till the bitter gourds absorb the gravy. Say about 5-7 minutes. Leave aside for some time for it to settle, it thickens on its own as it reaches room temperature. 

Serve with any dish of your choice. Remains good in fridge for a week.

** Note : In case one is not using Microwave ….. you can deep fry the bitter gourds and cook the raw mango pieces in a little bit of water. Also this can be prepared with bitter gourds only in which case add in more tamarind pulp.