Monday, June 11, 2012

Konkani Randap : Karathya Rosu | Udid Methi | Raw Mango Coconut Curry

This recipe is one favorite recipe among Konkanis be it any festival or any other ritual. Rosu is a coconut curry with raw mango or  bimbal or ambado(amte kayi in Kannada, hog plum in English) or tamarind if none available and an urad methi temparing. Karathe is a Konkani word for Bitter gourd. It is known as Hagalakayi in Kannada and Karela in Hindi. Here I have used bitter gourd and capsicum, instead one can use a combinatiion any of these vegetables... lady's finger(bhende kai in Kannada), bamboo shoots( Keerlu in Konkani) or  kantola (phagil in Konkani). Use only 2 vegetables at at time, to get a taste of every vegetable.

Preparation Time: 20 minutes

Servings: 4

  • 1 small bitter guard
  • 1 big capsicum
  • Bimbal or ambado (amte kayi) or tamarind or raw mango 2-3 pieces
  • 2 table spoon urad dal
  • 1 table spoon methi seeds/ fenugreek seeds
  • 1 cup grated coconut
  • 2 table spoon of coriander seeds
  • A pinch of termeric powder
  • 3-4 red chillies
  • 1 table spoon jaggery
  • ½ table spoon mustard seeds
  • 4 table spoon oil
  • A pinch of asafoetida
  • Salt as per taste

  • Cut bittergaurd leghtwise as shown in picture.
  • Add salt, mix well and keep for around 1 hour. After that squeeze out and throw the bitter salt water and wash it nicely. This removes the bitterness of the bittergaurd to some extent. Keep this aside.
  • Cut capsicum into big pieces as  shown in picture.
  • Heat 2 table spoon oil in non stick pan, fry Urad dal and methi seeds nicely.
  • Grind coconut, red chillies, coriander seeds, turmeric powder, tamarind in a mixer. Do not make the masala too fine.
  •  Now add urad dal and methi seeds and grind one more round. After adding urad dal and methi seeds don’t grind it more, as these seeds should not become powder.
  • Heat 2 table spoon oil in a separate kadai, add mustard seeds. When they splutter, add curry leaves and asafetida. Now add bittergaurd pieces and fry to 5 minutes.
  • Add capsicum pieces and fry for another 2 minutes.
  • Add 1/2 cup water and cook the vegetables for 5 minutes.
  • Add ground masala, add salt, jaggery and sufficient water(It should not be too watery).
  • Cook for 2-3 minutes.

  • Serve hot with rice.
 PS:  Bitter gourd is very good for health because of its bitterness which makes it mandatory in our food at least once a week. This dish is a combination of all the tastes, bitter, sour, spicy, sweet and salty.


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