Bitter Gourd Curry/ Hagalkai Palya

 Usually in many houses there is love and hate relationship with Bitter Gourd....some love it while others (usually kids) hate it! But here in my house hagalkai palya is one of the favorites of all at home. I just love to have hagalkai palya with hot rice or even with curd rice. Bitter gourd has antiviral, anticancer, antimalarial properties.
Preparation Time
5 Minutes
Cooking Time
30-35 Minutes
3-4 People
Bitter Gourd
Tamarind Pulp
Rasam Powder
Curry Leaves
1 Tsp.
1.5 Tbsp.
To Taste
1 Tsp.
A Few
For Seasoning
Urad Dal
½ Tsp.
1 Tsp.
1 Tbsp.
1.        Deseed the bitter gourd and chop them into small pieces.
Note: Salt and turmeric powder can be added to chopped bitter gourd and set aside for 20-25 minutes. Later the water can be squeezed and the bitter gourd can be used. This process reduces the bitterness.

I have totally skipped the above process; I like it just as it is.
2.   In a non-stick pan heat oil and do the seasoning, add the curry leaves and then add the chopped bitter gourd.
3.   Cook the bitter gourd for at least 15-20 minutes on a medium to low heat, keep stirring once in a while.
4.   Now add tamarind pulp, jaggery and salt.
5.   Cook for 5-10 minutes, now add the Rasam powder and give a good mix.
6.   Adjust salt and jaggery to your taste.
7.   Cook for another 5-6 minutes and switch the stove off.    


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