Karathe Sasam is fried Bitter Gourd or Karela curry with raw ground coconut masala (called masol in Konkani). It is another unique recipe from Konkani Cuisine. My MIL prepares it often for my FIL who is diabetic since it helps to lower blood sugar levels in diabetic patients. Apart from that it contains plenty of nutrients beneficial to our health.

The important thing is to fry bitter gourd pieces until they become crispy. If you want to reduce bitterness, soak the bitter gourd in salt water. Squeeze out water after some time and then use in curry. Sasam is also prepared with vegetables like bhende/bhindi (lady finger), Ambo (Mango), Vaingan (Eggplant) etc.

Check out my other curry and side dishes recipes here:

Step by Step Recipe of Karathe Sasam:

  • We need below ingredients for this recpie.
  • Wash Karathe (Bitter gourd). Chop them into fine pieces.
  • Heat little oil in a pan. Fry chopped butter gourd pieces.
  • Cook thoroughly until brown.
  • In a blender jar add grated coconut, tamarind and green chilies. Grind into a smooth puree.
  • Take out fried karathe in a bowl and mix ground coconut puree with it.
  • In a small pan, heat oil. Add mustard seeds. Once they crackle, add hing and switch off the gas. Pour tempering on the prepared mixture.
  • Mix well and add little water to adjust consistency. Serve as a side dish.
Print
Karathe Sasam
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Karathe Sasam is a fried bitter gourd curry with coconut masala.

Course: Side Dish
Cuisine: Konkani
Servings: 4 people
Ingredients
  • 2 Karathe (Bitter Gourd)
  • 1 cup Grated Coconut
  • 1 tsp Oil
  • 1-2 Tamarind small pieces
  • 1/2 Mustard Seeds
  • 1/8 Hing
  • 1/4 cup Water
  • Salt
How-To

  1. Wash bitter gourd and chop them into small pieces

  2. Add chopped pieces into pan. Saute and cook until brown.

  3. Add few drops of oil in between and fry again until crispy.

  4. In a blender jar, add grated coconut, green chili, tamarind and grind into a smooth puree.

  5. Take out fried karathe in a bowl. Add ground coconut puree, salt and mix well.

  6. Heat little oil in a small pan. Crackle mustard seeds and add hing.

  7. Pour this tempering over bitter gourd and coconut mix. Adjust consistency by adding little water.

  8. Serve as a side dish with rice.

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