### TranslatedIngredients: 300 grams Karela (Bitter Gourd/ Pavakkai) - cut into small cubes,2 Potatoes (Aloo) - cut into small cubes,1 teaspoon Mustard seeds,1/4 cup Fresh coconut - grated,1 tablespoon Coriander (Dhania) Seeds,2 teaspoon White Urad Dal (Split),3 Dry Red Chilli,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Tamarind Water,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Konkan ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: 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.