Bitter Gourd & Green Mango Curry

One green mango & three bitter gourds

I learnt this curry only last week from my mother-in-law, who has come with my father-in-law to visit us here in Germany. I knew that this time again I'd learn some more recipes from her. It has always been like that. Just when I start thinking that I know all of Konkani cuisine, she comes up with a few dishes that I have never even heard of.

But hey, let me tell you, I too have served her at least a dozen new dishes this time. All thanks to you fellow bloggers. :) Which means that both of us - my MIL and me - have our own little treasure chests now, a drawer of which we open for each other, every time we meet. Isn't it exciting?

Back to the curry now. Bitter gourd and green (unripe) mango is an unusual combination for me. To be honest, I was a little sceptical when I started off. But believe me, if you like bitter gourds and the aroma of garlic, there is nothing that can stop you from liking this curry. :) And it is very very easy to make. You'll know once you see the recipe.

Recipe for Bitter gourd & Green Mango Curry

Serves 3-4.

Ingredients:

3 bitter gourds (Karela)
1 green/unripe mango
½ tsp chilli powder or to taste
3 tbsp jaggery or to taste
salt to taste

1 tsp oil
5-6 cloves of garlic, peeled (Less, if the garlic cloves are fat)

Method:

1. Cut the bitter gourds vertically in half. Take out hard seeds, if any, and discard. Slice the bitter gourds, and put the slices onto a kitchen paper as shown in the picture below.

Karela slices about to be wrapped in kitchen paper

2. Sprinkle salt over the bitter gourd slices, and wrap them tightly in the kitchen paper. This makes the bitter gourds * more tolerably bitter *. (I hope you know what I mean. :))
3. Once the bitter gourd slices are dryish (or the kitchen paper is too wet to take any more of their juice), chop the green mango without removing the peel in bite-sized pieces. Do not take the seed, though.
4. Now heat ½ cup water in a pan, and add the bitter gourd slices to it. Cover and cook for a few minutes. Once they are softer, add the mango pieces and cook further. Add some more water (about ¼ cup), if necessary.
5. Once the mango pieces are cooked too, add chilli powder and jaggery. Taste the curry, and add salt, if required. (Please keep in mind that we added salt to bitter gourd slices at Step 2.) Also, please check whether you'd like to add more jaggery.
6. Let the curry simmer gently. At the same time, heat a ladle for Tadka. Add oil. Crush the peeled garlic cloves (but please do not make fine pieces or paste). Once the oil is hot, add the crushed garlic, and let it brown a little. (Your kitchen will be filled with wonderful garlic aroma by now. :))
7. Add the Tadka to the curry and cover the pan immediately. Turn the heat off, and let the flavours blend.

Serve this deliciously bitter-sweet-sour-garlicky curry with phulkas or with rice & dal.

'Karaate Ambuli Randhai' (What my MIL calls it)

Note:
For a change, you could also add broken red chilli pieces to the Tadka. You could omit the chilli powder then.

I hope Anthony will accept this 50th post of mine to his Curry Mela. Off to the Bachelor Cooking Blog then. Tschüs.