Monday, 17 October 2011



1)    Bitter gourd – 500 gm.
2)    Dry coconut – ½
3)    Hot red chilies – 8 Nos.
4)    Onion – 100 gm.
5)    Tamarind – 25 gm.
6)    Coriander seeds – 1 tablespoon
7)    Coconut oil – 300 ml.
8)    Mustard seeds – ½ teaspoon
9)    Salt – 2 teaspoons

To Cook:
Prepare, marinate, squeeze and fry up the bitter gourd as described in karaathya sagglea version ‘A’. Take 2 teaspoonfuls of the bitter gourd fried oil in a small pan. Set on low heat and fry the coriander seeds and the red chilies for 30 seconds.
Grate the coconut. Put the grated coconut, the tamarind, the fried chilies and the coriander seeds in a food processor. Do not add any water. Grind to moist powder. Peel and chop the onion finely.
Set a thick cast iron wok on medium heat. Pour in a tablespoonful of the bitter gourd fried oil. Throw in the mustard seeds. When they are about to finish crackling, add the onion. Stir frequently till the onion turn golden brown. The onion should be nicely caramelized but not burnt.
Now add the fried bitter gourd pieces and the ground mix together with a teaspoonful of salt. Stir well on low heat for 5 to 6 minutes for the moisture to evaporate. Taste and add more salt if required. Your delicious karaathya sagglea version ‘B’ is ready. Serve with all types of rice dishes, porridge, dosas and idlis.
Both versions ‘A’ as well as ‘B’ are uniquely tasty Konkani dry chutneys. Enjoy.

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