Konkani Style Karate Batate Puddi Sagle Recipe - Bitter Gourd & Potato Curry
A vegetarian Konkan recipe with karela (bitter gourd/ pavakkai) - cut into small cubes, potatoes (aloo) - cut into small cubes, mustard seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making Karate Batate Puddi Sagle, wash and cut the bitter gourds into small cubes, add a little salt, mix and leave it aside for 10 minutes
karela (bitter gourd/ pavakkai) - cut into small cubes(300 grams)potatoes (aloo) - cut into small cubes(2)salt - to taste - 2
This will help in reducing the bitterness
- 3
Similarly, wash, deskin and cut the potatoes into cubes, put it into a bowl of water and set aside
karela (bitter gourd/ pavakkai) - cut into small cubes(300 grams)potatoes (aloo) - cut into small cubes(2)tamarind water(1 teaspoon) - 4
Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic
mustard seeds(1 teaspoon)coriander (dhania) seeds(1 tablespoon)white urad dal (split)(2 teaspoon)dry red chilli(3)methi seeds (fenugreek seeds)(1 teaspoon) - 5
Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender
fresh coconut - grated(1/4 cup)tamarind water(1 teaspoon) - 6
Heat oil in the same pan on medium flame, add the mustard seeds and let it splutter
mustard seeds(1 teaspoon)coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon) - 7
Squeeze the water out of the bitter gourd and add it to the pan
tamarind water(1 teaspoon) - 8
Also add the potatoes and saute on medium heat until its done
potatoes (aloo) - cut into small cubes(2) - 9
This will take around 10 minutes
- 10
Add the ground spice mix to the pan, season with salt and mix well
salt - to taste - 11
Simmer for 5 minutes and switch off the flame
- 12
Serve the Karate Batate Puddi Sagle along with Steamed Rice and Kollu Rasam Recipe (Nourishing HorseGram Stew) with a cup of curd for a weeknight dinner
Rate this recipe
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Konkani Style Karate Batate Puddi Sagle Recipe - Bitter Gourd & Potato Curry
A vegetarian Konkan recipe with karela (bitter gourd/ pavakkai) - cut into small cubes, potatoes (aloo) - cut into small cubes, mustard seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
To begin making Karate Batate Puddi Sagle, wash and cut the bitter gourds into small cubes, add a little salt, mix and leave it aside for 10 minutes
karela (bitter gourd/ pavakkai) - cut into small cubes(300 grams)potatoes (aloo) - cut into small cubes(2)salt - to taste - 2
This will help in reducing the bitterness
- 3
Similarly, wash, deskin and cut the potatoes into cubes, put it into a bowl of water and set aside
karela (bitter gourd/ pavakkai) - cut into small cubes(300 grams)potatoes (aloo) - cut into small cubes(2)tamarind water(1 teaspoon) - 4
Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic
mustard seeds(1 teaspoon)coriander (dhania) seeds(1 tablespoon)white urad dal (split)(2 teaspoon)dry red chilli(3)methi seeds (fenugreek seeds)(1 teaspoon) - 5
Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender
fresh coconut - grated(1/4 cup)tamarind water(1 teaspoon) - 6
Heat oil in the same pan on medium flame, add the mustard seeds and let it splutter
mustard seeds(1 teaspoon)coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon) - 7
Squeeze the water out of the bitter gourd and add it to the pan
tamarind water(1 teaspoon) - 8
Also add the potatoes and saute on medium heat until its done
potatoes (aloo) - cut into small cubes(2) - 9
This will take around 10 minutes
- 10
Add the ground spice mix to the pan, season with salt and mix well
salt - to taste - 11
Simmer for 5 minutes and switch off the flame
- 12
Serve the Karate Batate Puddi Sagle along with Steamed Rice and Kollu Rasam Recipe (Nourishing HorseGram Stew) with a cup of curd for a weeknight dinner
Rate this recipe
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