KARAATHYA SAGGLEA
VERSION ‘A’
A KONKANI BITTER GOURD
DRY CHUTNEY
Ingredients:
1) Bitter gourd – 500 gm.
2) Garlic – 1 bulb
3) Dry coconut – ½
4) Hot red chilies – 8 Nos.
5) Tamarind – 25 gm.
6) Coconut oil – 300 ml.
7) Mustard seeds – ½ teaspoon
8) Salt – 2 teaspoons
To Cook:
Split open
the bitter gourd and clean out the seeds. Chop the bitter gourd to fine pieces.
Sprinkle a teaspoonful of salt. Mix well and set aside. Grate the coconut. Peel the garlic cloves. Set a thick medium size cast iron wok on the stove. Pour in the coconut oil. When the oil is hot, throw in the chilies, stir for 30 seconds, lift out and set aside.
Sprinkle a teaspoonful of salt. Mix well and set aside. Grate the coconut. Peel the garlic cloves. Set a thick medium size cast iron wok on the stove. Pour in the coconut oil. When the oil is hot, throw in the chilies, stir for 30 seconds, lift out and set aside.
Squeeze a
handful of bitter gourd pieces to remove the excess moisture and put them in
the hot oil. Continue the process until all the bitter gourd is in the wok.
Turn down the heat. Put the grated coconut, thee fried chilies and the tamarind
in a food processor. Do not add any water at all. Grind to moist powder and set
aside.
Fry the
bitter gourd pieces on medium heat stirring frequently until they turn golden
brown. Lift out and drain the excess oil. Now take out most of the fried oil
from the wok, leaving only a tablespoonful in it. Chuck in the mustard seeds.
When they are about to finish spluttering, add the garlic cloves.
As soon as
the garlic turns brown, tip in the fried bitter gourd pieces and the ground
mixture. Put in a teaspoonful of salt. Stir on low heat for 5 to 6 minutes so
that most of the water content evaporates. Taste and check the seasoning. Add
more salt if required. Stir and switch off.
Your spicy karaathya sagglea version ‘A’ is ready
to serve alongside all kinds of rice dishes, porridge, idlis and dosas. This
delightful chutney is adored even by children since the bitter gourd loses most
of its bitterness when you squeeze off the excess moisture after marination. Karaathya sagglea is usually prepared
in two versions. The second version follows.
Enjoy!!!
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