Bitter gourd is called KAARATE and hog plums are called AMBADO in Konkani. This curry is a Konkani delicacy, which is spicy, tangy-sweet, all in one bite. Bittergourd and hog plums are a very great combo because they compliment each other's taste. When they are paired with some jaggery in coconut gravy they make a delicious curry.
Ingredients
1 bittergourd / kaarate / hagalkaayi / karela
2 hog plums / ambado / amate kaayi
2 green chillies
15 long yard beans
1/2 ridge gourd / gosale / heere kaayi / turai
100 gms alasande / yard long beans
Salt to taste
Jaggery to taste
For the masala paste:
1 cup fresh grated coconut
3-4 red chillies roasted in oil
3 tsp urad dal roasted in oil
Grind the above ingredients into a smooth paste.
For the tempering:
4 tsp oil
2 tsp mustard
2 sprigs of curry leaves
Procedure
Cut bitter gourd into one-inch pieces, wash well and apply 2 tsp salt. keep aside for one hour
After one hour, wash again, squeeze out all the water from it.
Peel ridge gourd and cut into chunks
Cut yard long beans into one-inch pieces
Smash hog plum well using a pestle so that the gravy gets infused into it and it's tanginess gets into the curry.
Put all the veggies, slit green chilli and hog plums with 1/2 cup water, in the cooker and cook for 2 whistles
Once the steam of the cooker is released, open it and transfer the boiled veggies to a vessel
Add salt and jaggery to it and cook for 5 mins
Add the masala paste, mix well and add water if needed, adjust the consistency. (semi-thick )
Let it boil for 10 mins, turn off the flame.
Temper with the mentioned ingredients and serve with hot rice and dal.
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