“Karathe- Ambade Sukke (Bitter Gourd- Hogplum Curry)” … a traditional dish from GSB Konkani Saraswat Cuisne prepared with seasonal veggies to be served during meals … here I have used only two veggies ie. Karathe and Hogplums ... tastes awesome served with dalitoy- rice during meals ... Yummilicious …
** Sukke is a traditional semi dry consistency side dish curry from GSB Konkani Saraswat Cuisine prepared in various combinations. I have shared quite a lot of combinations of sukke in my Blog here, which you may browse through via the common link shared at the bottom of this recipe for more information/ choice.
** For this particular Sukke, I have included only 2 veggies ie Karathe (Karela/ Bitter Gourd/ Hagalakayi) along with Ambado (Hogplums). Bitter gourd has a unique taste of its own and are extremely good for health having medicinal properties. Do include them into your meals there are plenty of choice in preparing them.
** For all those of you who though bitter gourds are always bitter, I must confess yes, they are, however cooked the right way they can be extremely tasty and one needs to learn it trying out various options. Try this delicious dish I am sure you and your family will love it, can be savored with rice or roti too.
** I have shared plenty of dishes prepared with bitter gourd/ karela/ karathe, however sukke with ambado; a dish Amma often prepared was somehow still pending. This is one of my favorite combo which I had in my to do list for a long time as here I needed those ambado’s hogplums that are available only in monsoon.
** I used light green variety of bitter gourd/ karela/ karathe, 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.
** Ambado/Hogplums is a monsoon delicacy and while using fresh ones are easier, you can brine them to last for about 2-3 months if desired to be used as and when desired. Sharing a common link via which you can access all required information on hogplum, its recipes etc. do browse through in leisure and try them.
** While Sukke is prepared almost in every GSB/ Amchigele home, some of the traditional combos are forgotten/ lost over years either due to absence of knowledge or unavailability. We should not allow it to happen and must make it a point to keep them in circulation so that we pass them on for coming generations.
** That is the very reason why I share different combinations of the same curry so that those staying in different locations can prepare the same choosing combinations of veggies available in their vicinity. You can skip a veggie if not available or add on any that you find will enhance the taste of the dish too.
** We are luckily in that era where we have access to almost everything via online purchasing or at nearby southern stores making life much easier. So, do not make an excuse and skip preparing these dishes. I am sure your family too will love them when often relished in your own home with family and friends.
** Here is my recipe for “Karathe- Ambade Sukke (Bitter Gourd- Hogplum Curry)” ... my Style; which I learnt from my Amma…
** Ingredients :
Karathe/ Karela/ Bitter Gourd/ Hagalakayi : 3-4 large sized
Ambado/ Hogplum : 3-4
Coconut Oil/ NariyalTel/ Narlel Tela : 1 tblsp
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Urad dal/ Black gram dal : 1 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ NariyalTel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** 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.
** 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.
** Apply a tablespoon of salt all over cut bitter gourd pieces, mix well and keep it aside covered for 15-20 minutes, then squeeze it out well with hands and discard the water. Collect the pieces and keep it aside ready.
** Wash, wipe and slice off the edges ambado/ hogplum and slightly crush it with heavy weight. If using tender fresh one's then you can even cut them vertically to pieces. Keep this ready aside. If using brine ones, remove the required number of ambado using clean spoon and soak them in water for 15-20 minutes changing water in between a few times. I have used fresh ones as they are in season now.
** Note : I have already written an article giving full explanation of how to brine ambado/ hogplum and sharing link to the same at the bottom of this recipe. I would like to mention here that as they do not remain fresh in fridge for over a week, I prefer to brine them immediately on purchase and use them accordingly despite being in season. You can also temporarily freeze them (one week) and use too.
** Masala to be Ground into a paste: Heat oil in a pan, add urad dal, let fry a bit, when color changes slightly add coriander seeds and fry for a minute, lastly add red chillies and fry for another minute. Remove, cool a bit and add them into a mixer grinder along with freshly grated coconut and grind to a paste adding just a little bit of water to grind to an thick textured paste. If not adding hoplum/ ambado to curry then add a small marble sized piece of tamarind/ chinchama while grinding.
** Note : The paste need not be ground too fine but should not be coarse too. Again, it should be thick textured so be careful with water.
** Note : For any curry dishes you can use any one of the tart tasting fruit/ veggies 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 one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Heat oil/ tela in a thick bottomed kadai, when hot add the squeezed out well karathe/ bitter gourd pieces and fry on medium heat stirring well often until it turns lightly colored. Now add the crushed ambado/ hogplum, mix well, sprinkle some water, cover and cook on low heat until they are cooked properly.
** Add ground masala adding a little bit of water only if the consistency is too thick and mix well. Cook on medium to low heat stirring often for about 3-4 minutes. Check and add salt to taste as is necessary (remember the karathe was applied with salt), mix well, cover and cook on low heat for another 5 minutes, stirring often.
**Do not leave the curry unattended as there are chances of it getting burnt at the bottom as it is thick in texture, also remember to cook on low heat. The texture of the curry can be kept to individual preference ie you can make it dry or semi dry (check other sukke posts), however when prepared with bitter gourd dry one tastes best.
** For Tempering/ Pannaka/ Tadka: Heat coconut oil in a pan, add mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds and then pour it over the sukke curry and mix well. Remove from heat, cover and keep aside for 10-15 minutes for flavors to be infused well into the curry. If too dry while serving you can add few tablespoons of boiling water, mix well to bring to desired consistency.
** “Karathe- Ambade Sukke (Bitter Gourd- Hogplum Curry)” is done and ready to be served. Tastes best served as a side dish with roti/ chapathi/ parathas/ dosa or Dalitoy- Rice as an accompaniment. I served it the traditional GSB Konkani way with dalitoy (spiced tuvar dal) and sheetHa (rice) along with tendle talasani (Ivy Gourd Garlic Bhaji) and Harve Kele Podi (Raw Banana fries) and it was an excellent combination. You can check out my thali post which is shared right after this one. Do try this delicious dish and enjoy with your family and friends with any combo of your choice.
** For more “Karathe/ Bitter Gourd” recipes, please browse through the link given below for more choice and details ….
** 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 all recipes where I have included hogplums … they all taste great ….
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