Hagalakayi Palya

Method

1. 1

   Prepare bitter gourd: Wash 2 hagalakayi (bitter gourds). Halve, remove seeds and cut into thin half-rounds. Rub with salt and rest 15 minutes. Rinse well.

2. 2

   Fry bitter gourd: Heat 3 tbsp oil. Fry bitter gourd on medium heat 8-10 minutes until golden and slightly crispy.

3. 3

   Make tempering: Push to side. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

6. 6

   Add spice powders: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3 minutes.

7. 7

   Add jaggery: Add 1 tsp jaggery to balance the bitterness. Toss well.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Season: Add salt and toss gently.

10. 10

    Serve: Adjust salt. Hagalakayi palya has a pleasantly balanced bitter-sweet flavour. Serve with steamed rice.