Saglen means whole in Konkani and the curry saglen must be meaning wholesome, since the masala has couple of spices that make the curry wholesome. Whatever may be the reason, there are many kinds of Saglen that we GSBs make such as Bhenda Saglen, Gulla Saglen, Bibbe Saglen, Kooka Saglen and all.
Puddi saglen means saglen with dry masala. Slightly modified version of sukkhe with the goodness of coriander seeds. This version is tastier than the regular saglen but this can not be mixed with rice as the masala is too thick and dry. It can be served as side dish with rice and daalithoi. Gulla puddi saglen is widely popular but I had a chance to taste Karaathe(Karela/Bitter Gourd) puddi saglen few years ago, thanks to our guest contributor Mithra Rao, a family friend.
Mithra Rao who hails from Ullal Kini family, is married to B Mohan Rao of Manasa Builders and she has two sons Mahesh and Mahendra and two daughters Maya and Mamata, who are happily settled with their families. This lady has magic in her hands and whatever she does, whether cooking, gardening or house keeping, she does it perfectly.
This is her prized dish Karaathe Puddi Saglen. She makes a point to send me a generously large portion every time, since she knows that I not only like Karaathe but also that puddi saglen, that is addicting stuff and I don't need anything else with rice and daalithoi when this dish is on the table.
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Ingredients:
Karaathe(Bitter Gourd) - 2 medium(About 200Gms)
Grated Coconut - 1/2 Cup
Onion - 1 Big chopped
Coriander seeds - 3 Tsp
Tamarind - Size of a small gooseberry
Red Chillies(Parekal or Ramnadu with thick skin) - 6-8
Salt - To taste
Coconut oil - 1 Tbsp
Method:
Chop karaathe into small bits, apply salt and keep for an hour or two.
Squeeze out extra water and shallow fry on medium heat with sufficient oil till brown, dry and crisp(You may also deep fry this)
Grind coconut, red chillies, coriander seeds and tamarind to a coarse chutney using very little water.
heat oil in a kadai. Add chopped onions and fry till golden.
Add the ground chutney and salt to taste. Fry till well browned.
Now mix in the fried karaathe bits and serve.
Puddi saglen means saglen with dry masala. Slightly modified version of sukkhe with the goodness of coriander seeds. This version is tastier than the regular saglen but this can not be mixed with rice as the masala is too thick and dry. It can be served as side dish with rice and daalithoi. Gulla puddi saglen is widely popular but I had a chance to taste Karaathe(Karela/Bitter Gourd) puddi saglen few years ago, thanks to our guest contributor Mithra Rao, a family friend.
Mithra Rao who hails from Ullal Kini family, is married to B Mohan Rao of Manasa Builders and she has two sons Mahesh and Mahendra and two daughters Maya and Mamata, who are happily settled with their families. This lady has magic in her hands and whatever she does, whether cooking, gardening or house keeping, she does it perfectly.
This is her prized dish Karaathe Puddi Saglen. She makes a point to send me a generously large portion every time, since she knows that I not only like Karaathe but also that puddi saglen, that is addicting stuff and I don't need anything else with rice and daalithoi when this dish is on the table.
.jpg)
Karaathe(Bitter Gourd) - 2 medium(About 200Gms)
Grated Coconut - 1/2 Cup
Onion - 1 Big chopped
Coriander seeds - 3 Tsp
Tamarind - Size of a small gooseberry
Red Chillies(Parekal or Ramnadu with thick skin) - 6-8
Salt - To taste
Coconut oil - 1 Tbsp
Method:
Chop karaathe into small bits, apply salt and keep for an hour or two.
Squeeze out extra water and shallow fry on medium heat with sufficient oil till brown, dry and crisp(You may also deep fry this)
Grind coconut, red chillies, coriander seeds and tamarind to a coarse chutney using very little water.
heat oil in a kadai. Add chopped onions and fry till golden.
Add the ground chutney and salt to taste. Fry till well browned.
Now mix in the fried karaathe bits and serve.
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