Karathe & Potato GhassI - Konkani recipe/Bitter gourd & Potato Coconut masala Curry

Bitter gourd is called Karathe in Konkani.Karathe & Potato  Ghassi is a Coconut based Konkani dish.

The following ingredients are needed to prepare this Ghassi.

Ingredients:-

Potato.             -1big
Bitter gourd.    -1medium size
Dharambe sol. - a small piece (Kudum puli) .or Tamarind -a gooseberry size
Hing powder.   -1tsp
Salt.                 - to taste

For grinding Coconut Masala paste:-

Coconut grated.  -1cup
Red chillies.        - 6 
Urad dal.              -2tsp
Coriander seeds.  -2tsp
Turmeric powder. - a pinch
Coconut oil.          -1tsp

Instructions:-

 Wash and peel the outer skin of  a big Potato and chop into medium cubes. Pressure cook the chopped Potato cubes for 1 whistle and keep aside.
Wash well and chop Bitter gourd, remove the seeds and chop into medium square pieces and keep aside.

Roast Urad dal and dry Red chillies in a pan adding 1tsp Coconut oil till Urad dal changes to golden brown colour. Add Coriander seeds into the pan and roast for a minute. Add grated Coconut into the pan and roast until Coconut becomes golden brown.Switch off the flame and keep aside the roasted ingredients to cool.When cooled add a pinch of Turmeric powder and mix well. Grind  all the roasted ingredients together to a smooth paste adding 2tbsp of water.Keep aside the ground Coconut Masala paste.

Method:-

1). In a cooking vessel boil 2cup of water.Add the chopped Bitter gourd pieces and required Salt and mix well.Boil and cook the Bitter gourd pieces until soft. 

2). Add the cooked Potato cubes and mix well with the cooked Bitter gourd pieces and cook for 2 minutes

3). Add a small piece of Dharambe sol (Kudam puli) into the vessel. Boil and cook for 2 minutes on low flame.(You can add soaked and extracted Tamarind juice into the curry at this stage instead of adding Dharambe sol).

4). Add the ground Coconut Masala paste into the cooking vessel and mix with the cooked vegetables.Boil and cook for 2 minutes on low flame.

5). Add Hing powder into the curry in the vessel and mix well. Boil for a minutes and switch off the flame and close the  cooking vessel with a lid.

A tasty and delicious Karathe & Potato Ghassi is ready to serve with rice.