Hagalkaayi Palya / Bittergourd sabji

1 karela / bittergourd / hagalkaayi
2 finely chopped onions
6 tsp oil
1 tsp mustard
1 slit green chilli
Curry leaves
3 tblsp grated fresh coconut
1 tsp tamarind paste
Jaggery to taste
Palyada pudi / curry powder to taste
Oil to deep fry karela


  • Wash karela, cut the ends and cut it lenghth wise into four pieces , cut again into thin slices 
  • Add 1 tsp salt to the cut karela pieces, mix well and keep aside for 1 hour
  • After one hour squeeze water from the  karela pieces and deep fry until they turn crisp and brown in colour
  • Heat oil in a pan, add mustard. Once it starts crackling, add curry leaves, slit green chillies and fry for a minute
  • Add chopped onions and saute until they turn translucent
  • Now add fried karela pieces,grated coconut, tamarind paste , salt to taste and powdered jaggery according to your taste
  • Add curry powder according to your taste
  • Cook for 5 to 10 mins and mix well till all the ingredients are combined well
  • Turn of the flame and serve hot with rice and rasam.
To make palyada pudi / Curry powder You need :

1 cup coriander seeds/ daniya 
1/4 cup cumin seeds / jeera
1/2 cup chana dal / bengal gram dal
1/4 cup urad dal / black gram lentil
1 tsp asafoetida / hing pdr
15 byadgi red chillies


  • Dry roast all the spices separately 
  • Let it cool for some time. Grind the roasted spices  into a fine powder 
  • Store in an airtight container.


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