183) KARAATHYA SAGGLEA VERSION ‘C’

KARAATHYA SAGGLEA VERSION ‘C’

A KONKANI BITTER GOURD DRY CHUTNEY

Ingredients:

     1)     Karaathya kocholu (deep fried bitter gourd bits) – 1 cup (see my recipe)

     2)    Coconut – ½

     3)    Dry hot red chilies – 8 Nos.

     4)    Tamarind – 25 gm.

     5)    Salt – ¾ teaspoon

     6)    Mustard seeds – ½ teaspoon

     7)    Split black gram lentils (urad dal) – ¾ teaspoon

     8)    Tender curry leaves – 2 sprigs

     9)    Coriander seeds – 1 tablespoon

     10)     Coconut oil – 2 teaspoons

     11)     Turmeric powder – ½ teaspoon

To Cook:

          Grate the coconut. Set a small pan on low heat. Put in ¼ teaspoon of oil and tip in the chilies and the coriander seeds. Stir roast for a minute taking care not to burn at the base. Switch off the heat and tip over the roasted chilies and the coriander seeds into a food processor. Add the grated coconut and the tamarind. Do not add any water. Grind to moist powder and set aside.

          Set a thick cast iron wok on high heat. Pour in the rest of the coconut oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish crackling, tip in the black gram lentils and stir. When the black gram lentils start to turn a light brown, throw in the curry leaves. Stir once and tip in the ground powder.

          Add the salt, the turmeric powder and the karaathya kocholu. Stir frequently till the mixture loses most of its moisture. Taste and check the seasoning. Add more salt if required. Stir and switch off. Serve with all kinds of rice dishes and with porridge.

Enjoy!!!

Note:

          This recipe of karaathya sagglea version ‘C’ is for those persons who do not take garlic and onion for personal or religious reasons, but love to enjoy dry chutney. All others can prepare and enjoy karaathya sagglea version ‘A’ and karaathya sagglea version ‘B’.