Karathe Ambat

Cuisines

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Recipe

Ingredients

2 medium	bitter gourds (karathe)
1 cup	grated coconut
1 tablespoon	tamarind pulp
1 tablespoon	jaggery
2 teaspoons	coriander seeds
4 to 5	dried red chilies
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 tablespoon	coconut oil
1 teaspoon	salt to taste

Instructions

1. 1 Wash the bitter gourds thoroughly and cut them into thin rings. Remove seeds if they are too hard.
2. 2 Apply salt to the bitter gourd pieces and set aside for 15 minutes to reduce bitterness.
3. 3 Rinse the salted bitter gourd pieces to remove excess salt and bitterness.
4. 4 In a pan, dry roast the coriander seeds and dried red chilies until fragrant. Let them cool.
5. 5 Grind the roasted spices with grated coconut and tamarind pulp into a smooth paste, adding a little water if necessary.
6. 6 Heat coconut oil in a pan and add mustard seeds. Allow them to splutter.
7. 7 Add asafoetida and the rinsed bitter gourd pieces to the pan. Sauté for a few minutes.
8. 8 Add the ground coconut paste to the pan along with a cup of water. Mix well.
9. 9 Add jaggery and salt to taste. Stir and let the curry simmer on low heat for about 15-20 minutes until the bitter gourds are cooked and the flavors meld.
10. 10 Adjust the consistency of the curry by adding more water if needed. Serve hot with steamed rice.