91) KAARATHYA TALAASAN

KAARATHYA TALAASAN

A KONKANI BITTERGOURD SIDE DISH FOR PORRIDGE, GRUEL & RICE

Ingredients:

1)    Bitter gourd – 600 gm.

2)    Hot green chilies – 3 Nos.

3)    Dry red chilies - 6 Nos.

4)    Garlic – 1 small bulb

5)    Mustard seeds – ½ teaspoon

6)    Coconut oil – 1½ tablespoons

7)    Salt – 1½ teaspoon

To Cook:

Wash and slice the bitter gourd lengthwise into 4 to 8 long slivers. Remove the seed core. Now slice them across into 3 mm. thick pieces. Take the green chilies and split once lengthwise and once breadthwise. Break the red chili each into 3 pieces. Crush the garlic cloves.

Set a thick cast iron wok on the stove. Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to stop spluttering, tip in the crushed garlic and stir on low heat till it turns golden brown. Now add the green chilies, the red chilies and the salt. Stir on low heat for a minute.

Now chuck in the bitter gourd pieces. Stir once and cover with a lid or a cloche. Open every 5 minutes or so and stir. Take your time to cook on low heat until the bitter gourd is partially roasted. Your kaarathya talaasan is now ready to serve.

This side dish is good to have with gruel, porridge or rice.