Kartya pacchatti is a slightly sour and spicy curry that is had as a side dish along with rice. The dish is similar to pulchakari but the difference is that in pacchatti you will be frying the vegetable whereas in pulchakari you will not fry it. The frying of vegetable will give a difference to the taste of both pulchakari and pacchatti.
Ingredients
You need
- ¼ th piece of a medium sized bitter gourd (I have used the white variety)
- Water as required
- Oil for frying
- 2 tbspns curd (Sour preferred)
- Salt to taste
For the masolu (ground paste)
- 3 tbspns coconut grated
- 1 to 2 red chillies
- A small spoon turmeric powder
For seasoning
- Oil for seasoning
- A small spoon mustard
- A small spoon jeera/cumin seeds
- A sprig curry leaves
Method
Preparing the bitter gourd
Wash cut the bitter gourd into 1 mm thick circular slices. Seeds need not be removed. Some seeds will fall off while cutting no harm. Smear the slices with little salt and fry them in oil.
Preparing the curd
Add little water to curd and blend it in a mixer to break the lumps.
Preparing the masolu (ground paste)
Grind grated coconut, red chillies, turmeric powder to a fine paste adding sufficient water.
Preparing the Kartya pacchatti
Transfer the masolu (ground paste) to a vessel, add water and salt (While adding salt remember that your bitter gourd pieces are already smeared with salt). Keep this on a stove on a low flame and boil it with stirring often. Once boiled add the curd and mix well. Slightly boil and switch off the flame.
Now do the seasoning. Heat oil in a kadai/pan and add mustard seeds and when they splutter add the cumin seeds followed by addition of curry leaves and slightly roast the leaves. Pour the seasoning over the Kartya pacchatti and mix well.
Add the fried bitter gourd slices and mix well.
Your Kartya pacchatti is ready to be served.
Tips
If you do not have curd then add a small piece of darmbya sol (Brindle berry).
