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Monday, July 13, 2015

Karathe Sukke

Karathe Sukke is a Konkani dish prepared from Bitter Gourd. This is a thick dry coconut based curry which tastes spicy, tangy, bitter and little sweet. In Konkani Karathe Means Bitter gourd and Sukke is referred to dry curry. This is a side dish usually served along with rice.

Preparation Time : 20 min
Cooking Time      : 20 min
Serves                  : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Bitter Gourd
5 tbsp or as per taste
1 tbsp
Mustard Seeds
सरसों के बीज
1 tbsp
Curry Leaves
करी पत्ते
To taste
To Prepare Grounded Paste :
Freshly grated Coconut
किसा हुआ नारियल
3/4 Cup
Dry Red Chillies
सूखी लाल मिर्च
Tamarind Paste
1/2 tbsp
Urad Daal
उड़द दाल
1 tbsp
Coriander Seeds
धनिया के बीज
1 tbsp
To taste

Preparation ::

  1. Chop bitter gourd into small pieces removing its seeds. Add a table spoon of salt and mix well. In a vessel boil water and put chopped bitter gourd pieces in it.
  2. In a medium flame allow it to cook till water color changes, turn off the flame and drain them. This is done to remove the bitterness of the gourd.
  3. In a small pan add a tbsp of oil and roast urad daal & coriander seeds. Allow it cool, You have to add this while grinding the masala.
  4. First blend grated coconut, roasted dry red chillies, tamarind to a fine paste using water. Add less water as we need a thick paste. The masala can also be coarse.
  5. Before taking the masala add roasted urad daal & coriander seeds and grind again for few seconds. The reason to add these ingredients at the end is, you will get nice aroma and this will add more taste to your curry.
  6. After removing the grounded paste from the blender add a cup of water and collect the masala water in a separate bowl.
  7. Heat a skillet in a low flame add oil and temper mustard seeds, curry leaves. Add grounded masala and keep sautéing for few minutes. Add masala water and jaggery as per taste. You can add extra water if you feel the consistency is  too thick.
  8. Add drained bitter gourd pieces and cook till it is properly cooked and it becomes dry. You need to saute in between so that the consistency of the curry becomes thick.
  9. Serve warm as a side dish for rice.

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