Karlyache Panchamrut - Maharashtrian recipe

Karlyache Panchamrut

Karlyache Panchamrut is a traditional Maharashtrian dish made with bitter gourd (karla or karela). This dish is a flavorful blend of sweet, sour, bitter, and spicy elements, making it a unique part of the Maharashtrian cuisine, especially served during festive occasions or as a special side dish.

Recipe for karlyache panchamrut:

Ingredients:

• Bitter gourd (Karela/Karla) - 1-2 medium-sized, chopped

• Freshly grated coconut - ½ cup

• Roasted peanuts (ground) - ¼ cup

• Sesame seeds (roasted and ground) - 2 tablespoons (optional)

• Tamarind pulp - 2 tablespoons

• Jaggery (grated) - 2-3 tablespoons (adjust to taste)

• Green chilies - 2-3, finely chopped

• Red chili powder - 1 teaspoon (optional)

• Salt - to taste

• Mustard seeds - 1 teaspoon

• Cumin seeds - 1 teaspoon

• Methi seeds - 1 teaspoon

• Curry leaves - 8-10

• Ghee or oil - 2 tablespoons

• Asafoetida (Hing) - a pinch

• Turmeric powder - ½ teaspoon

Preparation:

1. Preparation of Bitter Gourd:

• Soaking bitter gourd in salt water is a common method to reduce its bitterness.

• Add enough water to cover the bitter gourd and stir lightly to dissolve the salt.

• Allow the bitter gourd to soak in the saltwater for 20-30 minutes. 

• After soaking, Wash, remove seeds and chop the bitter gourd into thin slices or small pieces.

2. Cooking the Bitter Gourd:

• Heat ghee or oil in a pan and add the chopped bitter gourd. Sauté them on medium heat until they turn golden brown and slightly crispy. Remove from the pan and set aside.

3. Making the Panchamrut Base:

• In the same pan or kadai, add a little more ghee or oil if needed. Add mustard seeds, methi seeds, cumin seeds and let them crackle.

• Add asafoetida, chopped green chilies and curry leaves, sauté for a minute.

4. Combining the Ingredients:

• Add the sautéed bitter gourd slices, red chili powder, turmeric powder, salt.

• Now, add the grated coconut, ground peanuts, and ground sesame seeds(if using). Sauté for 2-3 minutes until the mixture is aromatic.

• Add the tamarind pulp, water, and jaggery, Stir well to combine.

• Cook the mixture on low heat until the jaggery melts and the ingredients are well incorporated.

• Cook for another 5-7 minutes, allowing the flavors to meld together. Adjust salt, jaggery, or tamarind to balance the flavors.

Karlyache Panchamrut is like a blend of sweet and sour chutney.

Watch how to make Karlyache Panchamrut:

Serving:

• Karlyache Panchamrut can be served as a side dish with chapati, bhakri, or as part of a traditional Maharashtrian thali. The dish beautifully balances the bitterness of the bitter gourd with the sweetness of jaggery and the tanginess of tamarind, creating a harmonious blend of flavors.

Enjoy Karlyache Panchamrut!