The method of preparation of Karthya Sukkaein is almost similar to that of other sukakein that I have already discussed in my previous recipes but for karathein recipe I have included a method whereby you can reduce the bitter taste of the bitter gourd. Karthya sukkaein is served as a side dish along with rice. No onion and garlic have been used in the recipe.
Ingredients
You need
- 1 cup bitter gourd cut into pieces
- 2 to 3 tbspns of lentil or thuvar dhal
- A small lemon size tamarind or darmbya sol (‘Brindle berry) (I usually use tamarind as it gives more taste to the dish than the darmbya sol)
- 3 to 4 tbspns coconut scrapings
- 1 tspn chilli powder (or as per your spiciness level)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds
Method
Preparing the bitter gourd
Wash and cut open the bitter gourd and remove the seed along with the white spongy tissue surrounding the seeds. Then cut it into small pieces.
Apply salt to the cut pieces and keep aside for 15 to 30 minutes.
After the specified time you will find that some water has oozed out of the bitter gourd pieces. Now squeeze the cut pieces with your hands and remove the rest of the water. Discard the water.
Preparing the Lentil (Thuvar dal)
Soak 2 to 3 tbspn thuvar dal (Lentil) for 15 to 30 mins. Drain the water after the dhal has soaked in water. Now transfer it to the separator of a pressure cooker. You need not add water to the lentil in the separator. I pressure cook it as follows: after one whistle simmer the flame and cook for 3 to 5 min. Then switch off the flame and open the cooker after it has completely cooled down.
The purpose of cooking like this is that the lentil should not be overcooked. You should be able to bite it. You can even cook the dhal in a vessel adding water. But that takes a long time so I have done it in a pressure cooker.
Preparing the sukkaein
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of bitter gourd and darmbya sol and the required salt.
Sprinkle some water to cook the bitter gourd.
Once it has been cooked add the cooked lentil and add coconut grating mixed with turmeric powder and chilli powder. Cook for 1to 2 minutes.
Switch off the flame when done.
Your Karthya sukkaein sukkain is ready to be served.
Serve with rice.
