Karate Kudko (Patrado)/ Bitter Gourd Masala Fry.

"Karate Kudko (Patrado)/ Bitter Gourd Masala Fry" ... the bitter truth is bitter gourds are loaded with health benefits and we should include it into our diets as much as possible ... khatHa meetHa teekHa karela dunked in masala that are simply irresistible ... ... Yummilicious ... 

** Here is a delicious dish called Kudko meaning pieces and patrado that means a dish with filling, usually using leaves. Before you wonder why two different names let me clarify that the real reason though not known this dish in southern state of Karnataka is referred to as karate kudko meaning stuffed bitter gourd pieces. In southern parts in Konkani Saraswat Cuisine Patrado is referred to spirals prepared using colocasia leaves which I have posted often. A thick spiced paste prepared with lentils is applied over the leaves overlapping each other rolled and steamed and then cut to pieces. But in northern parts of Karnataka and many places of Goa patrado is also referred in different ways. So I guess the names are really region wise given centuries back as and how people settled in places when they migrated. For that very reason both names are mentioned. Again, you may be familiar with stuffed karela’s in the northern parts of India including in Maharashtra state, somewhat similar dish except here the bitter gourds are cut into rings, cooked in little bit of water then stuffed and fried, a slight variation. 

** I had heard a lot about this dish but never tried it till date in this particular variation that includes addition of coconut to the ground masala. Thanks to our respected member Asha Satish Philar mai, who posted this dish in my food group Konkani Delicacies. I was intrigued and wanted to give it a try immediately. I had bitter gourds at home so there was nothing stopping me from doing the same. And I must say it was a lovely side dish that goes very well when served with dal-chawal and we loved it very much. I have not made any changes in the recipe except for the fact that I did not keep it aside applying salt and then wash to remove the bitterness which many people do. As I mentioned on title the bitter truth lies in the bitterness of bitter gourds which contain maximum health benefits and by throwing out the water you are actually throwing out most of the nutrients. The next time learn to relish bitter gourds as they are, slowly you will begin to like the same and get adjusted to the taste. Nature has given us all veggies keeping in mind the requirement of our body and we should not tamper with it, so go for it as it is. 

** Here is the recipe for "Karate Kudko (Patrado)/ Bitter Gourd Masala Fry" …. 

** Wash ½ kg of karate/ bitter gourd/ karela, wipe dry and then slice off both the edge portions and then cut it into 1 inch width of roundels/ cylinders and keep it aside. 

** Put the cut pieces into a thick bottomed kadai/ vessel add in water just enough to cook them and bring to a boil and then simmer till they are semi cooked, say about 60% done only. 

** Note : Now you can either drain off the excess water and discard it as it is bitter in taste or you can use it while grinding the masala and later on while cooking too which is what I did. 

** Note : The cooked water contains medicinal properties so I suggest you use it but it is entirely upto you as almost all persons who prepare the dish discard them. 

** Masala to be Ground : In a mixer grinder add in 1 cup of fresh coconut/soyi/ nariyal gratings, 10-12 roasted red kashmiri chillies or byadgi or kumte mirasang,1 tblsp of coriander seeds/ kothambari/ dhania, small lemon sized tamarind/ imly/ chinchama, a large lemon sized grated jaggery/ goda/ gud grated, one small marble sized piece of gummy hing/ asafoetida or 1 tsp of powder, salt/ namak/ meeta to taste and grind to a smooth paste. You can use little bit of the karate cooked water or normal water but just a tablespoon or so. The masala should be of dry consistency. 

** Fill in the ground masala into the drained and kept aside semi cooked karate pieces evenly. If there is excess masala keep it aside, it can be added on the side later when cooking. Keep them filled and ready. 

** Heat 2 tblsp oil (any edible oil) in a flat based kadai, when hot add in 1 tsp of mustard seeds/ rai/ sasam and when they begin to crackle add in a pinch of haldi / turmeric powder and a pinch of hing/ asafoetida powder and a few curry leaves/ kadipatta/ karbevu, fry for a second and then place the stuffed karate neatly on a row in the kadai. 

** Add in the remaining paste all round and on top of the karate pieces if any and then add in half a cup of water through the sides. I have added the karate cooked water kept aside but if you have discarded you can add fresh water. 

** Cover and cook on low flame for a few minutes, mix well and simmer till the karate absorbs the flavors and spices and the masala gets stuck to the pieces and dries out. Lower the heat and cook covered on low heat for another 10-15 minutes till you get a crisp bottomed karate. 

** "Karate Kudko (Patrado)/ Bitter Gourd Masala Fry" is done and ready to be served. You can either serve it as a side dish along with dal-chawal along with a few other dishes or you can serve it with roti/ chaptti too in which case keep a little bit of wet gravy in the dish to get applied to the roti to be relished. 

** Tastes wonderful whichever way served and do increase or decrease the amount of chillies as per your family preference. Special thanks to Asha Satish Philar mai for this recipe and it is definitely going to stay in my menus for long time to come. Try it out, I am sure you will enjoy it, if spiced and sweetened in right proportion, the bitterness simply gets washed away.