Saturday, 16 December 2017

Bitter gourd Stir fry/ Karela Subji/ Haagala kai Palya

I have fond memories with this palya. We used to harvest a lot of them in our front yard. We all loved bitter gourds. When my paternal aunts visited us during school vacation, it was them who used to prepare this and we all relished. Good part is, this palya can be stored 2-3 days without refrigeration, if it is properly done.
Bitter Gourds – 2
Grated coconut – ¼ cup
Urad Dal/ Black gram dal – 2 tsp
Red chillis – 2
Tamarind pulp – 1 tsp
Jaggery – 2 tbsp (powder) or 1 large lemon sized piece
Salt – to taste (1 tsp)
Coconut Oil or oil of your choice – 2 tbsp
Mustard seeds – 1 tsp
Channa/ Gram dal – 1 tsp
Curry leaves


  • Wash and chop deseeded bitter gourds. Rinse the chopped bitter gourd in salt water and drain water completely. 
  • Now take a frying pan or wok. Fry urad dal, red chillis by adding few drops of oil until dal turns brown and you get a nice roasted aroma. Do not burn any ingredient. 
  • Dry grind the fried ingredients with grated coconut coarsely. Keep aside. 
  • In the same frying pan, heat 1 tbsp oil, add mustard seeds & gram dal. Allow spluttering. Add chopped bitter guard, salt, tamarind, jaggery and required water to cook. Cook the gourd by covering the pan. 
  • Once done, add ground paste or coconut mixture. Mix well, allow until water evaporates completely. 
  • Add remaining oil and sauté the palya thoroughly. Garnish with curry leaves. Serve the palya with hot rice and ghee and enjoy.

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