“KhatHa MeetHa TeekHa Karathe Upkari (Bitter Gourd- Onion Bhaji)” … sometimes bitter things taste great … here is a simple upkari/ bhaji that tastes delicious served as a side dish along with other dishes during meals … try it, tastes great served with dosa/ roti/ parathas too … Yummilicious ….
** I have shared plenty of dishes prepared with bitter gourd/ karela/ karathe and this one was another one in my to do list for a long time. In fact I have prepared similar recipe with minute difference before too, however, when my sister mentioned this one I just gave it a try as I had 1 large sized bitter gourd at home.
** I used light green variety of Bitter Gourds/ Karela easily available in plenty in Mumbai. You can use the dark green variety available largely everywhere too however do give this one a try if you find them. The light green variety is less bitter in taste and I most of the time somehow always end up purchasing it.
** Without running into more details let me straight away share this simple to do recipe that is great side dish to be served with either roti/ chapatti/ dosa or rice. Bitter gourd is good for health having medicinal properties; do make it a habit from childhood with children to reap in the benefits for a healthier lifestyle.
** Here is my recipe for “KhatHa MeetHa TeekHa Karathe Upkari (Bitter Gourd- Onion Bhaji)”... do try it and enjoy with your family …
** Ingredients :
Bitter Gourd/ Karate’/Karathe/ Karela : 2-3 large ones.
Onion/ Piyavu/ Kanda : 3 medium sized.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2- 3 tblsp
Jeera/ Cumin Seeds : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Badisep/ Saunf/ Fennel Seeds : 1 tsp
Hing/ Asafoetida Powder : a large pinch
Haldi/ Turmeric Powder : ½ tsp
Kashmiri Red Chilly Powder/ Mirchi Powder/ Mirsange Pitti : 1 tblsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Jaggery/ Goda/ Gud/ Bella : 2-3 tblsp grated/ powdered.
Tamarind/ Imly/ Chinchama : one small lemon sized ball.
Salt/ Namak/ Meeta : to taste.
** Note : For any type of dishes you can use any one of the tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any or they are not available or again, if you do not want to use them then for any reason, do not worry, you can use tamarind (chinchama/ Imly) which is what is followed in GSB Konkani Saraswat Cuisine.
** For this recipe I have used tamarind/ chinchama the size of a small lemon for balancing the bitter taste well. Soak the tamarind in hot water for about 15 minutes, then gently squeeze out a thick paste from it mashing it well, sieve it with a fine meshed sieve to collect a smooth lump free paste. Keep this ready aside.
** Wash, slice off the both the side edges of the karathe/ bitter gourd. Then cut it lengthwise into two, remove the seeds from center and discard them. Cut them into small sized pieces of say about 1/3 inch sized squares. Add into a colander and rinse well under running water and keep it aside for all water to be drained.
** Note : You get both dark green and light green in color bitter gourds/ karathe in market, you can use any you desire/ available. The light colored one’s are supposed to be less bitter in taste which is what I usually use.
** Note : You can apply salt all over cut bitter gourd pieces, mix well and keep it aside covered for 15-20 minutes, then squeeze it out well and discard the water and use the same. This method is believed to remove excess bitterness from the veggie, however I do not follow this procedure as by doing so the medicinal properties in the veggie is lost. I believe God creates everything in this world with some purpose and we should try to tamper with it much, having said that its individual choice, you may do so too.
** Peel the outer skin of onions/ piyavu and chop them to small sized pieces close to the size of the bitter gourds and keep them aside ready.
** Heat coconut oil/ narlel tela in a thick bottomed kadai, when hot lower the heat add jeera, methi, badisep, curry leaves and fry just for few seconds. Now add finely chopped onions and fry until they turn translucent only, do not brown them.
** Add the bitter gourd pieces, salt to taste, mix well, cover and cook stirring often in between WITHOUT adding water. When half done add tamarind paste, jaggery powder, mix well, cover and continue cooking until 90% done.
** Note : As mentioned above you can apply salt and let rest the bitter gourds, then squeeze out the water well and use in preparing the dish too, in which case do not add in any salt or check and add the same only if necessary.
** Note : As mentioned on the list given above, you can add any tart tasting veggie to this recipe. The one’s that are usually included are bimbul, karmbal or ambado which needs to be added half way through cooking of karathe. I have included tamarind paste for this recipe; you may add any that you desire.
** Lastly add haldi, hing and chilly powder, mix well and continue cooking until done. When completely done the curry gets a lovely glaze and there will be no traces of any water whatsoever leaving the sides of the upkari.
** When done, remove and keep it aside covered to rest for 15 minutes for the upkari to settle well with the spices. The addition of all spices depends upon individual preference and can be adjusted accordingly, especially chilly powder.
** “KhatHa MeetHa TeekHa Karathe Upkari (Bitter Gourd- Onion Bhaji)” is done and ready to be served. Tastes best served as a side dish with dosa, roti, paratha, chapathi or with dal- chawal during meals. I served it as a part of my Thali meal that also included Mooga Patrade Petha Piyav Muddo, Harve Kele Upkari, Tomato Saaru and Rice and we enjoyed it very much. Do browse through the blog for more recipes, there are plenty you can try out and enjoy with your family and friends.
** For more “Karathe/ Bitter Gourd” recipes, please browse through the link given below ….
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