Ukde seeth, Ghardudde/Bottle Gourd Ambat , Bottle Gourd peel upkari adding Potato, Sun dried Karathe Kismuri with a twist , Garlic Chutney Powder Ambuli Nonche n Mango .
Gardudde Ambat ( Bottle gourd cooked in coconut based gravy )
To grind to a fine paste
Wash the bottle gourd , peel the skin n chop it to 2 inch cubes . Chop onion roughly .
Pressure cook it just for 1 whistle with little water
Grind grated coconut, roasted dry red chilles, tamarind to a smooth paste .
Add the ground paste to the cooked stuffs n boil well . Then give the seasoning .
Bottle Gourd Peel Upkari (Palya )
Chop the bottle gourd peels lengthwise .
Wash n chop potato lengthwise ( retain the skin for better taste )
In a kadai add oil, splutter mustard seeds add torn dry red chilly , chopped bottle gourd peels , chopped potato n salt ..add little water n cook till done ..Garnish with grated coconut .
Sun Dried Karathe /Bitter Gourd Kismuri
To pound to semi coarse
In a Mortar, pestle add the grated coconut, green chilly , dry red chilly, coriander seeds, tamarind n pound to a semi coarsely .
in a wide bowl add the pound mixture. chopped onion n deep fried sun dried bitter gourd pieces n mix well .
Serve immediately .
Garlic Chutney Powder
Grate the dry copra .
Peel garlic flakes , crush them a little and in little oil roast them till brown .Remove it
In a pan add little oil n roast the dry red chillies . Remove it .
Dry roast the grated copra on low flame till it gives a nice aroma ( dont burn it ) .
Allow all of it to cool.
Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted grated dry copra along with salt n grind .
Remove , mix well n store in an air tight container !