“Karathe- Keerlu- Ambade Gashi (Bitter Gourd- Bamboo Shoots- Hogplum Curry” … bitter truth of bitter gourds are they are really bitter in taste, however if cooked in right proportions they turn out excellent in taste … here is a delicious curry from GSB Konkani Saraswat Cuisine with seasonal veggies included … tastes awesome served with ukde sheetHa (boiled rice) … Yummilicious …
** Karthe Ambade Gashi is a famous dish from GSB Konkani Saraswat Cuisine. During monsoon when hogplum/ ambado are available in plenty this is one curry that is prepared almost in every home. Though bitter gourds are bitter in taste, this dish imparts a flavor of its own and tastes excellent served with rice. I must mention here that this curry is prepared in different combinations of veggies and this one is slightly different from what I shared before, however I must say excellent in taste.
** This time I have prepared another combination with available monsoon veggies and minute changes in preparation of ground masala. I have included small sized dark green colored bitter gourds along with bamboo shoots and hogplum, all in season now. I am also sharing a common link to all other variations prepared before at the bottom of this recipe, you may browse through and try that which is easier or with accessible veggies in your vicinity. I will be sharing more variations so do keep a watch for them.
** Here is my recipe for “Karathe- Keerlu- Ambade Gashi (Bitter Gourd- Bamboo Shoots- Hogplum Curry” … My Style ….
** Ingredients :
Karathe/ Bitter Gourd/ Karela : 6-8 small sized.
Keerlu/ Bamboo Shoots : 8-10 pieces of 3 inches in length
Hogplums/ Ambado : 3-4 depending upon its sourness
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Jaggery/ Gud / Goda : 1 tblsp grated/ powdered
Salt/ Namak/ Meeta : to taste
** For the Masala :
Urad Dal/ Black gram dal : 1 tsp
Coriander/ Kothimbir/ Dhania Seeds : 2 tblsp
Methi/ Fenugreek Seeds : 8-10 seeds
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 4-5
Coconut/ Soyi/ Nariyal : 3/4- 1 cup freshly grated.
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Narlel Tela/ Nairyal Tel : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** Wash and cut bitter gourd into rings of 1/3 inch thickness and keep it aside. Do not scrape the nodes on the skin of bitter gourds, they contain all the nutrients.
** Note : You get both dark green and light green in color bitter gourds/ karathe, you can use any. The light colored one’s are supposed to be less bitter in taste. For this particular recipe, I have used small sized dark colored one’s.
** Note : You can apply salt to the bitter gourd and keep it aside and then wash it again under running water. It is believed it remove some of the bitterness. I never follow this procedure, as I believe God creates everything in this world with some purpose behind it and man should try to have them as much close to as created. However, you can do the same if your wish, its individual choice.
** Wash and add Bamboo shoots/ Keerlu in a layer into a pressure cooker pan. Now top with bitter gourds pieces along with some water; say about an inch above the level of the ingredients. Cover and pressure-cook on medium heat to 2 whistles. Let the pressure in the cooker fall on its own. Once you are able to open the pressure cooker lid, remove and add the cooked ingredients into a thick bottomed kadai.
** Note : You can use fresh or brined Keerlu/ Bamboo shoots as is convenient. Fresh ones are available during monsoon and brined to be used year round. I always make it a point to brine in bulk as I love adding them to dishes. In case of using brined ones, remember to soak required number of pieces either overnight or for a few hours in plenty of water, changing a water a few times to get rid of the excess salt. If using fresh ones too follow the same procedure of soaking and changing water as the fresh one have a strong smell and by doing so the same gets reduced drastically.
** For preparing the masala : Heat oil, when hot add urad dal and fry until the color changes slightly. Now add methi seeds and continue frying for a second then add the coriander seeds and further fry for a minute or two. Lastly add red chillies and fry for few seconds more. Remove and add it along with the freshly grated coconut into a mixer grinder and grind to a very fine paste with minimum water.
** Slice off the stem portion of hogplums and either cut into four slices lengthwise if tender or slice sides or crush them with a heavy weight if slightly harder and use them in preparation of curry with the inner seed for the curry.
** Add hogplums to cooked ingredients in vessel along with ground masala and mix well. Add required amount of water to bring the curry to a thick gravy consistency. Let cook on medium flame till you see bubbles appearing in surface, now add the green chillies by slicing them lengthwise, salt to taste and jaggery powder and mix well. Add more water if required, mix well and continue to cook on low heat until thoroughly done.
** Note : Karathe/ Bitter Gourd is bitter and acidic by nature which increases the pitta dosha content in body (ayurveda), hence our ancestors always insisted on adding a little amount of jaggery while preparing the dish which is believed to balance the dosha. I always add just a tsp of the same you may add a little more if desired.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil, when hot add mustard seeds, when they begin to splutter add curry leaves, fry for a second, then pour it over the simmering curry. Remove, cover and keep aside for flavors to seep in.
** “Karathe- Keerlu- Ambade Gashi (Bitter Gourd- Bamboo Shoots- Hogplum Curry” is done and ready to be served. This is a traditional monsoon delicacy from GSB Konkani Saraswat Cuisine that prepared during celebrations/ festivals to be served during meals. Though it tastes best served with rice along with other dishes, you can serve this curry with chapatti/ roti too, as it tastes lovely either way.
** Do try this dish out, if you love bitter gourds like in my home and enjoy with your family and friends. Children may resist eating this as it is slightly bitter in taste, but I think you should coax them to eat the same, as it is very good if they develop the habit of eating bitter gourds during childhood itself. Also, do not skip addition of jaggery as the blended taste of spice and sweetness along with bitterness enhances the taste.
** You can check out details on brine/ mitta ghallele keerlu/ salt preserve “Tender Bamboo Shoots/Keerlu” below ….
** You can check out the details on brine/ mitta ghallele ambado/ salt preserve Ambado/ Hogplum if desired on the link shared below along with another link to recipe where hogplums can be used in curries ….
** You can check out on more “Karathe/ Bitter Gourd” recipes on the link shared below …
** There are many more delicious “Gashi” dishes in the blog. I am sharing a common link to the same here below, which also includes a few varieties of bitter gourd similar to this curry, you can check them out too and try out those that appeal to you and your family …. They are all tried and tested in my home and taste excellent ….
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