Hagalakayi Palya

Ingredients

• - 300g bitter gourd
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Fry bitter gourd: Heat 3 tbsp oil. Fry bitter gourd on medium heat 8-10 minutes until golden and slightly crispy.
3. Make tempering: Push to side. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
6. Add spice powders: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3 minutes.
7. Add jaggery: Add 1 tsp jaggery to balance the bitterness. Toss well.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Season: Add salt and toss gently.
10. Serve: Adjust salt. Hagalakayi palya has a pleasantly balanced bitter-sweet flavour. Serve with steamed rice.