"Karathe'-Harvo Tomato Talasani/Bitter Gourd-Raw Tomato Garlic flavored Bhaji" ... A Simple- healthy- delicious side dish that goes well when served with dosa, paratha or dalitoy-rice ... Yummilicious ....
** Karathe’/Bitter Gourd is a common veggie loved by some hated by many for its bitterness. But one should make it a habit of learning to like its taste as this bitter tasting gourd as goes its name is full of health benefits and it is very important that we add it to our meals. Usually a sour ingredient and jaggery for a dash of sweetness to cut down the bitterness is added while preparing the bhaji or curry. Today I have prepared a simple bhaji known as Talasani in Konkani with addition of raw tomatoes and it is simply delicious. Raw Tomato is another ingredient / veggie that I love to add on to dishes as not only does it provide bulk to the dishes, it also has a lovely tartness taste to it. Talasani as you all know is a name to bhaji dish that is prepared using garlic for seasoning. Well, I have posted many talasani dishes before, so all you need to do is use the search option to learn more and have access to them. Try these dishes in you kitchen and enjoy them with your family and friends.
** Here is my simple method of preparing "Karathe'- Harvo Tomato Talasani/ Bitter Gourd- Raw Tomato Garlic flavored Bhaji" … My Style …
** Wash 2 large sized Karathe’/Karela/Bitter Gourd and wipe it dry with a clean towel. The lighter colored bitter gourds are supposed to be less bitter in taste and whenever I find them in the market, I do make it a point to purchase the same. Now slice off the edge portions and cut it lengthwise into tow. Remove the inner seeds and discard them. Now slice them into 1/3 inch sized thickness into semi circles. Put it in an colander and rinse it well and keep it aside ready.
** Wash and wipe dry 3 Harvo Tomato/Raw Tomatoes/Kaccha Tamatar. Slice them into rings of 1/3 inch thickness and keep them aside ready. The raw tomatoes should be green in color and not have ripened for best taste in this recipe.
** In a thick bottomed kadai, add in 2 tsp of oil and bring to heat. When hot, lower the heat to medium and add in 6-8 crushed Losun/Garlic/Lehsun with skin on and fry for a few minutes, till the color changes slightly. Now add in 7-8 Tambdi Mirsang/Red Chillies cut into pieces and stir fry for a few seconds. Now add in the prepared and kept bitter gourd pieces and mix well.
** Add ½ cup of water and bring to full heat, mix well, lower the heat, cover and cook till half done. Now add in 3-4 tblsp of grated Jaggery, salt to taste and mix well. Then add in the sliced raw tomatoes and mix well. Cover and cook till done. Remove from fire and keep it aside for about 10-20 minutes for the flavors to seep in and it is done.
** "Karathe'- Harvo Tomato Talasani/ Bitter Gourd- Raw Tomato Garlic flavored Bhaji” is done and ready to be served. Serve this as a side dish along with other dishes during lunch/dinner and enjoy with your family and friends. You can also serve this dish along with dosa, chapatti etc. and it does taste super. I always do so the next day morning for breakfast and my hubby loves it.
** Note : Be careful with addition of water. Both bitter gourd and raw tomatoes have enough water content in them to get cooked by itself and you really don’t need the addition of water much. The dish does not taste good, if it is runny, it should remain dry. In case there is excess water, towards the end, say about 4-5 minutes, raise the heat and cook till the water get evaporated.
** Note : Traditionally a little amount of jaggery/goda is added to dishes of karathe’/bitter gourd as by nature the veggie is bitter and is acidic by nature. It is believed that addition of jaggery not only cuts down the bitterness but also lower the acidic content of the same.
** Note : In many home or should I say almost all homes once the bitter gourd is sliced and done a little bit of salt is smeared on it and kept aside for 10-15 minutes and then the water is squeezed out to remove excess bitterness. In my home I do not follow that method, neither did my mother do it. My father being diabetic used to have the bitter gourds as it is and we children I guess just followed suit. You may do so if desired. But trust me following that method removes the medicinal properties from the bitter gourds and it is always better to have them as offered to us by nature as I strongly believe nature is the best judge.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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