Hagalkaayi Palya / Bittergourd sabji
INGREDIENTS:
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
PROCEDURE:
- 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 :
INGREDIENTS:
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
PROCEDURE:
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
PROCEDURE:
- 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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