Karathe Ambya Ghassi (Bitter Gourd and Raw Mango Curry)

Bitter gourd and Raw Mango Curry / Karathe Ambya Ghassi is a coconut based Konkani style masala curry made with bitter gourd and raw mango, goes well with rice.Bitter gourd and raw mango curry recipe is explained with step by step method and photos.Bitter gourd is called Karathe and Mango is called Ambo in Konkani.

The following ingredients are needed to prepare Karathe Ambya Ghassi / Bitter gourd and Raw Mango Curry.

Ingredients:-

Bitter gourd (Karathe).-2
Raw Mango (Ambo).   -1
Jaggery grated.             -1tbsp
Salt.                              -to taste

For Grinding Coconut Masala paste:-

Grated Coconut. -1cup
Red chillies.        - 8
Coriander seeds. - 1tbsp
Urad dal.             -1tbsp
Coconut oil.        -1/2tsp (for roasting)

For Seasoning:-

Coconut oil   . -1tsp
Urad dal.         -1tsp
Mustard seeds.-1tsp
Curry leaves.   -1tsp

Instructions:-

1). Wash and cut Bitter gourd (Karathe) lengthwise and remove the seeds. Chop the Bitter gourd into 1inch lengthy and medium thick pieces. Wash the chopped Bitter gourd pieces and keep aside.

2). Wash and cut raw Mango, remove the seed. Chop the raw Mango into medium thick pieces with skin and keep aside.

3). Heat 1/2tsp Coconut oil in a pan and roast Red chillies and keep aside. In the same pan add Urad dal and Coriander seeds and roast till Urad dal starts to become golden brown and switch off the flame.Keep aside all the roasted ingredients to cool.

4). Grind grated Coconut along with all the roasted ingredients (Red chillies, Urad dal and Coriander seeds) to a smooth but little coarse paste adding very little water. Keep aside the ground Coconut Masala Paste.

Method:-

1). In a cooking pan add the chopped Bitter gourd pieces and 1cup of water. Boil and cook the Bitter gourd pieces for 2 minutes on low flame.

2). Add the chopped raw Mango pieces into the cooking pan and mix well with the Bitter gourd pieces.

3). Add required Salt and grated Jaggery into the cooking pan and mix well. Boil and cook till all the ingredients in the cooking pan becomes soft.

4). Add ground Coconut Masala Paste to the cooked ingredients in the cooking pan.

5). Add little water and make the curry to a semi thick gravy consistency. (Curry will tends to thicken when it cools, so add water according to the consistency).Boil and cook for 2 minutes on low flame and switch off the flame.

6). Heat 1tsp Coconut oil in a small pan for seasoning. Add Urad dal and saute well. Splutter Mustard seeds and saute well. Add Curry leaves and fry in oil and switch off the flame.

7). Pour the above seasoning into the curry in the cooking pan. Mix well and switch off the flame.

8). Transfer the Karathe Ambya Ghassi / Bitter gourd and Raw Mango Curry to a serving bowl.

A tasty Karathe Ambya Ghassi /Bitter gourd and Raw Mango Curry is ready to serve with rice.