Hagalakayi Palya (Bitter Gourd Stir Fry - Karnataka style)

 

           Hagalakayi Palya is a traditional bitter gourd recipe from the state of Karnataka. This simple side dish is just amazing and so easy to prepare. It is a great accompaniment to curd rice. However, you can also relish with steamed rice or chapatti. So check out the step by step pictorial recipe top prepare this regional stir fry recipe. 

           Bitter Gourd in general is a very healthy veggie and is also diabetic friendly as it regulates the blood sugar levels. However, it is not too popular because of its bitterness. I assure you this Hagalakayi Palya will be liked by many as there is no bitterness after the marination.

• 2 medium size bottle gourd, deseeded & sliced
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. urad dal (Split black lentil)
• 2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• 1/2 tsp. amchur (dry mango powder)
• 1 tsp. Kashmiri red chili powder
• 1 tsp. sambar powder
• 1/3 cup fresh grated coconut
• 1 tbsp. coriander leaves, chopped

          Marinate the bitter gourd with some salt for 10-15 minutes. Wash well, rinse and squeeze out all excess water. Keep aside. 

          Heat oil in a pan. Temper with dry red chili, mustard seeds, urad dal, slit green chilies and curry leaves. Sauté for a few seconds. 

          Add the bitter gourd, salt to taste and turmeric powder. Sauté on a low to medium flame till tender. 

          Now add the chopped onion and continue to stir fry for 2-3 minutes.

          Then add the amchur powder, sambar powder and red chili powder. Sauté further for a minute.

           Add the fresh grated coconut and give it a stir. Garnish with coriander leaves and serve with steamed rice, curd rice or chapatti. 

                        Marinate the bitter gourd with some salt for 10-15 minutes. Wash well,

                        rinse and squeeze out all excess water. Keep aside. 

                        Heat oil & temper with dry red chili, mustard seeds, urad dal, slit green

                        chilies and curry leaves. Sauté for a few seconds. 

                    Add the bitter gourd, salt to taste & turmeric powder. Sauté on a low to 

                    medium flame till tender. 

                           Now add the chopped onion & continue to stir fry for 2-3 minutes.

                       Add amchur, sambar powder & red chili powder. Sauté for a minute.

                       Add fresh grated coconut & give it a stir. Garnish with coriander leaves.

                                  Serve with steamed rice, curd rice or chapatti.