"Karathe'- Bimbul- Nerkadle ghalnu Loshne' Tikshi Randai (Bitter Gourd- Tree Sorrel Fruit spicy curry seasoned with garlic and garnished with Groundnuts" ... here is a spicy side dish that tastes great served with roti/ poori/ dosa or as side dish with Dal-chawal ... addition of coarsely powdered groundnuts gives it added crunchiness making it more delicious ... Yummilicious ....
** I have already posted a dish of Karathe'/ Bitter Gourd with the addition of raw mangoes prepared in similar method long back. Today I had tree sorrel/ bimbul at home that was given by my niece Vanditha Bhat-Kamath and I was eager to prepare the dish using them. Tree Sorrel Fruti/ Bimbul is something rare in Mumbai, it is not available in market though it is abundantly available in Southern parts of India. In home town most of the houses have a tree that is loaded with these fruit that goes wasted at times. I really envy them as there are loads of dishes that can be prepared using bimbul and wish I had access to this tree. Thanks to my niece staying also in Mumbai who has access to a place where there is a tree with loads of fruits on them left untouched as people are unaware of its use as it is used mostly by people from Southern parts of India.
** This is a khatta- meetha- teekha dish ie tangy- sweet- spicy dish. I have prepared it with the ratio that appeals to my family, but you can increase or decrease the level of spice and sourness or for that matter sweetness accordingly. To the best of my knowledge I have prepared the same putting in right amount of ingredients. But if you want your kids to enjoy them, then do add a little bit of less spice. You can always increase the spice level if need be later on too, by just frying some powder in hot oil and adding it to the curry. Again seasoning, I have done with garlic you can add mustard and jeera along with hing/ asfoetida powder too. But I am partial to garlic seasoning and simply love the flavor of garlic infused in curry and it's good for health, so most of my dishes are with the addition of garlic.
** Here is my recipe for "Karathe'- Bimbul- Nerkadle ghalnu Loshne' Tikshi Randai (Bitter Gourd- Tree Sorrel Fruit spicy curry seasoned with garlic and garnished with Groundnuts" ... my style, try it and enjoy with family ....
** Ingredients :
Bitter Gourd/ Karathe/ Karela/ Hagalakai : 500 gms.
Tree Sorrel Fruit/ Bimbul/ Bimbli : 4-5 large ones.
Garlic/ Losun/ Lehsun : 20-25 cloves
Nelkadlo/ Groundnut/ Peanuts/ Shengdana/ Nelakadale : Roasted or microwaved, skinned and coarsely powdered : ½ cup
Mustard Seeds/ Rai/ Sasam : 1 tsp
Methi/ Fenugreek Seeds : ½ tsp
Haldi/ Turmeric Powder : ½ tsp
Red Kashmiri Chilly Powder/ Mirsange Pitti/ Mirchi tikkat : 2-3 tsp (Plus or minus as per individual taste)
Coriander/ Dhania/ Kothambir Powder : 1 tsp
Jeera/ Cumin Powder : ½ tsp
Fennel/ Saunf/ Badisep Powder : ½ tsp
Jaggery/ Gud/ Goda : 100-150 gms (Plus or minus as per individual taste)
Curry Leaves/ Kadipatta/ Karbveu : 8-10 fresh ones.
Oil/ Tel/ Tela : ½ cup
Salt/ Namak/ Meeta : to taste
** Coming to the recipe, it is simple except for the fact that it needs to be simmered for a good 25-30 mins. The flavor gets absorbed as you simmer it and the dish turns out that much tastier, so do keep some time and have patience.
** Wash and wipe karathe'/ karela/ Bitter gourd. Cut them lengthwise, remove the inner seeds and then slice them evenly into 1/3 inch width of semi circles. Again wash in plenty of water and let the water drain off. Karela is available both in dark and light green color. You can use any one of the two available.
** Note : If you want to lessen the bitterness of the karela/ karathe/ bitter gourd apply salt after they are sliced, mix well and keep them aside covered for 15 mins. Squeeze out the water from them and rinse under water. Some people even scrap the outer skin of karela off its nodes. I however, never follow this method and retain the bitterness of the gourds as its medicinal value in lost if done so. Also God has created the same so that man needs to consume them without tampering into its original goodness.
** Slice off the edges of the tree sorrel fruit/ bimbul/ bimbli and cut them into ½ inch thickness rings. Keep them ready aside.
** Note : If you have no access or tree sorrel/ bimbul or if it is not available you, do not be disheartened. You can always use tamarind paste for the same. Just substitute it instead of bimbul, say about 2-3 tsp. A souring agent is what is needed for the curry. You can also use Ambado (Hogplums)/ Ambuli (Raw Mangoes)/ Star Fruit (Karmbala), Kokum, Kudampuli or any other tart tasting fruit in your vicinity too.
** Peel of the skin of about 20-25 cloves of garlic/ losun and cut them into two pieces horizontally. Keep this ready aside.
** Roast groundnuts/ peanuts/ nelkadlo and remove the outer skin. Coarsely powder them and keep it ready aside. I always have them ready as I microwave the nuts and keep them. I have used about 1/2 cup as I wanted them crunchier, you can use a little bit lesser too, however do not increase the amount.
** Heat oil in a thick bottomed kadai, add garlic pieces and fry on medium heat until it turns slightly brownish in color. Now add in the methi seeds, mustard seeds and curry leaves. When the mustard starts spluttering add haldi powder, dhania powder, jeera powder, fennel powder and fry for a few seconds only.
** Now add in the chilly powder and continue frying for another few seconds. Add the bimbul pieces and mix well. Now add the bitter gourd pieces, jaggery cut into small pieces or grated, salt to taste and one cup of water.
** Note : Always be careful when adding in powders, do not cook on high heat, if not used to the method of frying. Do not over fry or burn the powder masala as the whole dish will then turn out bitter in taste. So you have to be fast in this method, so keep them ready before you start the cooking procedure.
** Mix all the ingredients, cover and cook on medium heat till all the jaggery has melted and it turns to a semi thick mixture. Now lower the flame to minimum and let simmer for a good 25-30 mins. Keep checking in between. If need be, add in some more water. The gravy will thicken and start coating the bitter gourd pieces.
** Lastly add coarsely powdered groundnuts, mix well and remove from fire. Leave it aside covered for some time for the curry to settle and the flavors to be infused well. As the curry thickens on its own on cooling down, If you find the gravy or the curry too try, just add in little bit of hot water and mix well.
** Note : Once the curry has cooled down a bit, you can store it in a air tight box and put it in the refrigerator for later use, remains good for a few days.
** "Karathe'- Bimbul- Nerkadle ghalnu Loshne' Tikshi Randai (Bitter Gourd- Tree Sorrel Fruit spicy curry seasoned with garlic and garnished with Groundnuts" is done and ready to be served. You can serve it hot or at room temperature and it tastes great either way. Tastes best served with chapati/ roti/ poori/ parathas/ kulcha/ dosa/ idly/ appo or even as a spicy side dish with Dalitoy~ Rice.
** Please do check the following recipe too, for bitter gourd pickle in similar lines … The link is given below ….
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Thanks.