Hagalakaayi Palya ( Bitter Gourd Curry )
Chop Bitter gourd into small pieces (one kg ). Add salt and turmeric powder, mix well and keep aside for one hour. After an hour, remove water from the bitter gourd. In a heavy bottomed pan heat three spoons of oil ( coconut oil will be more tasty ) add two spoons of urad, chana da , mustard seeds, ten green chilies cut into small pieces and curry leaves. Once the mustard seeds splutter, add Bitter gourd. Put it on low flame and cook for ten minutes. add half coconut ground to coarse paste. Add salt to taste, one spoon sugar and two spoons of amachur powder. Cook it on low low flame for half an hour.
Hagalakaayi palya is ready to serve ..We can keep it for 15 days ....
Chop Bitter gourd into small pieces (one kg ). Add salt and turmeric powder, mix well and keep aside for one hour. After an hour, remove water from the bitter gourd. In a heavy bottomed pan heat three spoons of oil ( coconut oil will be more tasty ) add two spoons of urad, chana da , mustard seeds, ten green chilies cut into small pieces and curry leaves. Once the mustard seeds splutter, add Bitter gourd. Put it on low flame and cook for ten minutes. add half coconut ground to coarse paste. Add salt to taste, one spoon sugar and two spoons of amachur powder. Cook it on low low flame for half an hour.
Hagalakaayi palya is ready to serve ..We can keep it for 15 days ....
WOW Amma, this sounds heavenly. I will give it a try.
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