Bitter Gourd Pickle (Coated With Spice Powders)/ Kaarate Kudko

Bitter Gourd is one of my favorite vegetable (as weird as it sounds). My octogenarian Ammama makes the best Bitter Gourd Pickle which I will save for another post. When hale-o-hearty, she regularly sent a jar full of Bitter Gourd Pickle and other goodies for me. Last time when I visited my Ammama, she told me about this recipe of another version of Bitter Gourd pickle which her MIL used to made - Kaarate Kudko. She said she remembered it had a powdery coating of spices. She asked me to research more about it.

Few years later, I was invited for lunch at one of my dear Aunt's place. Since she knew I love Bitter Gourd, she had saved her latest batch of pickle for me. I was thrilled and delighted when she gifted me the tiny jar. I quickly grabbed a spoon and tasted a piece and indeed it was heavenly! I asked her the recipe and she informed me its called Kaarate Kudko. My quest ended there with the discovery. I quickly got the recipe and dabbled around with it till I got it right. Aunty perpetually has a jar of this pickle and her kids relish the flavourful pieces to the last bite. I make a small batch and refrigerate them in a glass jar since Bitter Gourds are prone to quick spoilage. The name essentially comes from Kudko which implies pieces and Kaarate implies Bitter Gourd in GSB Konkani, hence the name Kaarate Kudko. This recipe has an old world charm and a certain element of originality which fascinates me. I know very few families who pickle the gourds at home in this fashion. If you detest eating Bitter Gourd, you can pass off this post.

There are many versions of this pickle in practice, some where the spices are toasted and ground and some where the powders are directly added. Take your pick as per choice.

Preparation time: 5 minutes

Cooking time: 20 minutes

Ingredients:

Bitter Gourd (chopped) - 1 cup

Turmeric powder - 1/2 teaspoon + 1/3 teaspoon

Red Chilli powder - 1/2 to 1 teaspoon

Coriander powder - 1 and 1/2 teaspoon

Asafoetida - Just a pinch

Salt

Ghee

Method:

Wash the Bitter Gourd and trim off the ends. Chop them into 1/2" pieces, boil them in water which is salted with turmeric powder (1/2 tsp). Once the pieces are par-boiled, turn off the flame and drain the water off. Transfer to a kitchen paper and allow to cool thereby absorbing the moisture.

In a separate deep pan, heat few spoons of ghee and add all the spice powders. Reduce the flame to low. Add the boiled Bitter Gourd pieces and saute to get an even coating of spice powders all over the gourd. Adjust salt as per taste. The pieces would be crisp, bit fried by now. Turn off the flame and allow to cool. Transfer to a clean, sterilised glass jar and refrigerate after use. Goes well as a pickled serving with white rice or Paej.

Stuffed Bitter Gourd Fry With Peanut Powder (Bharlela Kaarla)

I had eaten this yummy way of cooking Bitter Gourd (Karela) many years back at one of my friend's place. The spicy stuffing is sauteed abundantly with Peanut Powder (Daanyaachey Koot) and stuffed in the parboiled Gourds. The Gourds have occasional bites of Peanut which is a highlight of this recipe. Go easy on oil else you will not enjoy the real flavour of this recipe. The taste of this recipe is an acquired one; however I enjoy the flavour of Gourd cooked in this fashion. Pass it off if you are not friendly with this gourd. Use tender Bitter Gourds for best results.

~ Bharlela Kaarla ~

Preparation time: 10 minutes

Cooking time: 20-30 minutes

Ingredients:

Bitter Gourd Melon (small to medium size) - 2-3

Onion (chopped) - 1 cup

Peanut powder (coarse) - Daanyachey Koot - 1/3 cup

Turmeric powder - Just a pinch

Cumin seeds - 1/2 teaspoon

Green Chillies (split) - 1

Cumin powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Red Chilli powder - 1/2 teaspoon

Ginger-Garlic paste - 1/2 teaspoon

Oil

Salt

Kitchen Thread - 1 metre

Method:

Wash the gourds and scoop off the inner membranes and seeds. Do not discard the inner membranes, keep them aside. Sprinkle salt and turmeric powder all over the Gourd and keep them aside for 10 minutes. You could also par boil them in water and then keep aside. Since the gourds I used were tender, I skipped this step.

In a deep sauce pan, heat few spoons of oil, add cumin seeds and once they proliferate, add onions, green chillies and ginger-garlic paste and sweat them in oil. Allow the onions to get charred, add the spice powders and adjust salt. Add Peanut powder now and give a good stir. Cook on low to medium flame all the time else your spices could burn off. Once the mixture becomes an even consistency, turn off the flame and allow the stuffing to cool. Stuff the Gourds one by one. Tie them with a kitchen thread to prevent them from oozing the stuffing out. In the same pan previously used, heat oil and fry the gourds together. You could also add rest of the stuffing masala on the side and cook it along. The Gourds will get seared on all sides. This will take around 3-5 minutes. Once that's done, add 1 cup of water and cover with a lid. Steam cook till the gourds are completely cooked. Garnish with some peanut powder on top. Serve with the seared masala and steam cooked rice. Chop them into blocks or serve them as they are.

Bitter Gourd Melon Dry Side Dish (Kaarathe Kismuri)

Bitter Gourd Melon is a vegetable loved by some and disliked by some. In Konkani culinary, Kismuri is a recipe where in the vegetable or an item is mixed along with grated coconut, spices to create a dry version of side dish which goes well with rice. 'Kaarate' implies Bitter Gourd in Konkani language. My Ammamma (konkani for grandmother) tells me that in olden days when people did not have plenty of supplies dishes like Kismuri were the order of the day. The best part about the recipe is that it does not require any long tedious preparation. This dish took me less than 30 minutes and is very nutritious owing to Bitter Melon properties.

Cooking time: 20 minutes

Preparation time: 15 minutes

Ingredients:

Bitter Gourd Melon or Kaarate (finely chopped) - 2 and 1/2 cups

Grated coconut - 3/4th cup

Red Chillies - 4-5

Tamarind pulp - 1 teaspoon

Coriander seeds - 1 tablespoon

Onions (chopped) - 3/4 cup

Turmeric powder - 1/3 teaspoon

Ghee/Oil

Salt

Water

Method:

Wash Bitter Gourd thoroughly and chop into tiny fine pieces. Apply salt and turmeric powder and keep aside for 10 minutes. Squeeze out the juice and saute the tiny bits in few spoons of oil. Saute till they lose water content and are lightly brown. Keep aside.

Grind Red Chillies, Tamarind, Coriander seeds and grated coconut to a coarse powder preferably without water. Adjust salt as well. Mix this coarse powder with Onions which are finely chopped and the pre-fried Bitter Gourd pieces. Serve as a side dish with Rice and Curry of choice.

Bitter Gourd Fries in Red Chilli Batter (Kaarathey Aalavan Phodi)

One of my ever soul-satisfying, lip smacking, delicious, Mom's favorite, indulging treat for those days when you just want to gorge on some yummy food and never bother about the calories. I began making this Phodi recently and the results are amazing. Best part is you can make the Rice-Red Chilli paste and store in the freezer and use it within a week or two. This paste is known as Aalaavan in Konkani. Mom is an expert on making this delicacy. Her spice and rice blend is something which I can never match up no matter how hard I try.

Many other vegetables are prepared in Konkani custom along with Bitter Gourd. The other vegetables which can be used are Kantola, Potato, Parvel, Raw Banana, Breadfruit, etc. Primarily on festive occasions one can easily spot these fries. It is supposed to be culinary ritual to fry 5 vegetable types during Ganesh Chaturthi lunch, Ashtami lunch, Gauri Pooja (also known as Teyi) lunch.

Cooking time: 15-20 minutes

Preparation time: 240 minutes (includes soaking time)
Serves: 2-3 individuals

Ingredients:
Bitter Gourd (sliced into pin-wheels) - 8-10
Salt - as per taste
Oil - for frying

For batter:
Rice (pre-soaked) -1 Cup
Red Chillies - 6-10
Asafoetida - 1/10 teaspoon
Water - For accomodating grinding consistency

Method:
Pre-soak washed rice in water for 5-6 hours. Grind it to a batter after draining water along with red chillies and asafoetida, salt and very less water.
Apply salt to chopped Bitter Gourd pieces and set aside for 1/2 hour. Heat oil in a deep dish pan. Once oil heats up (should not be smoking hot as fries would burn) dip the pieces in batter and deep fry. Fry till the cirspy coating is reddish and crispy. Transfer to kitche towel and allow to cool. Serve warm along with rice and curry.

Pan-fried Bitter Gourd Fritters (Ravey Kaarathey Phodi)

I wanted to make a heart warming meal which satisfies my cravings and takes me back to my home lunches with Mom and Dad dotted with coversations from nowhere, details about the week spent, bits about strolls to the nearest coffee shops, friendly jabber. I quickly thought would make Pan-fried Bitter Gourd Fritters or Ravey Kaarathey Phodi. My mom is an expert in making these fritters which are neither too crispy nor too soft and fleshy. I have grown up eating this. In Konkani, Bitter Gourd is known as Kaarathey. Phodi (konkani term for fried fritters) is a universal favorite alongst konkanis and has lot of fan following within konkani families.

This phodi is one of my Mom's favorite, we can sit and devour this and usher into the heavenly bitter-pungent after taste. Although, I know lot of people who detest the sight of this vegetable :)

Cooking time: 15-20 minutes

Preparation time: 10 minutes

Yield: 2 servings

Ingredients:

Bitter Gourd (sliced into pin-wheels) - 1

Rava (Rice Flour) - 5 tablespoons

Red Chilli powder - 1/3 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - as per taste

Oil - for frying

Water - for frying Bitter Gourd

Method:

Slice Bitter Gourd into pin-wheel slices. Add salt, turmeric powder and mix the pieces well and keep aside.

Mix the Rava with Red Chilli powder and roll the pieces of Bitter Gourd in it and set aside.

In a deep dish frying pan, place the pieces and add oil in the exposed corners. Fry on medium flame and turn around after 5-8 minutes. Sprinkle water (about 3 teaspoons) and cover the fritters with a lid and keep on a low flame. Turn around after 5 minutes and turn off the flame.

Serve this as a side dish along with Rice and Sambar/ Kolambo.

Blanched Bittergourd In Coconut (Karaathey Gojju)

Preparation time: 10 minutes
Processing time: 10 minutes
Serves: 1-2 individuals

Ingredients:
Bittergourd (chopped into 1" pieces) - 2 cups
Grated coconut: 1/2 cup
Green Chillies: 2-3
Tamarind: 1/2 t easpoon
Cilantro leaves: 5-6 strands (chopped)
Coconut oil
Water
Salt

Method:
Blanch and mash the Karela gently. Preferably mash till the pieces get diced to almost 1 inch size. In a kadhai, pour coconut oil and crush green chillies alongwith grated coconut. Mash and mix and add tamarind thereafter. Pour in enough water to bring about a fine brothy consistency. Add salt as desired. Garnish with chopped cilantro and serve as an accompaniement for Paej.