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

Ingredients:

• 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

  Method:

• 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.