Konkani Style Bitter Gourd & Potato Curry by Archana’s Kitchen

Konkani Style Bitter Gourd & Potato Curry by Archana’s Kitchen


  • 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. This will help in reducing the bitterness.

  • Similarly, wash, deskin and cut the potatoes into cubes, put it into a bowl of water and set aside.

  • Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic.

  • Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender.

  • Heat oil in the same pan on medium flame, add the mustard seeds and let it splutter.

  • Squeeze the water out of the bitter gourd and add it to the pan. 

  • Also add the potatoes and saute on medium heat until its done. This will take around 10 minutes.

  • Add the ground spice mix to the pan, season with salt and mix well. Simmer for 5 minutes and switch off the flame.

  • 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.



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