Bitter gourd sweet curry | Hagalakayi Kayirasa | Bitter gourd Gojju

Bitter gourd sweet curry | Hagalakayi Kayirasa | Bitter gourd gojju– with step by step photos, description and video of the recipe.  This is a very special recipe from Karnataka cuisine. It is too tasty because it contains sweet, bitter, spice and sour flavour. You can vary based on your taste buds. This Bitter gourd sweet curry is made by sauteeing the chopped Bitter gourd in oil and later it is simmered along with fresh ground spices and Jaggery.

This curry recipe is made from ‘Bitter gourd’ or also called as ‘Bitter melons’, which is known by the name ‘Hagalakayi’ in Kannada, ‘Karela’ in Hindi. Pavakkai and Kakarakaya are also the names for the Bitter melons. Bitter gourd is used for making many recipes like pickles, curry, stir fry, chips, stew and even for making the pakoras.

Bitter gourd or Bitter melons are the one of the most hated vegetables by many people. But many health benefits in them,also it is very good for diabetics. Consuming the fresh juice of Bitter melons daily can reduce the glucose level in the blood, so it is very good for those who are suffering from diabetes. Other than that which also has Vitamin C and natural anti oxidants.

Bitter gourd sweet curry | Hagalakayi Kayirasa | Bitter gourd gojju

It is especially made in malenadu and coastal regions. I learn’t it from my mom, but I don’t prepare it too often as my husband doesn’t like bitter gourd. So If I prepare Bitter gourd recipes like Bitter gourd curry or Bitter gourd fry, I will have to finish it alone. Hagalakayi Kayirasa can be stored for 2 days without refrigeration, with refrigeration you can store for little longer. Very soon I will post the recipe for Bitter gourd fry too.

May be because I don’t prepare this recipe very often that’s why I like it very much. When I was in Chennai I used to prepare Bitter gourd Fry as side dish along with curd rice, I liked it very much as a lunch box item. But Bitter gourd curry very rarely I prepared.

Bitter gourd sweet curry | Hagalakayi Kayirasa | Hagalakayi gojju – Bitterness of the bitter gourd can be removed by soaking in salt for sometime (or soak in buttermilk/curd for sometime) and later squeeze it and wash well in water. So that it won’t be too bitter. Some people would love to eat it bitter then they can skip this step. If you are skipping this step then you need to add the salt for taste. However I’m soaking in salt for sometime so adding a little salt.

Coming to the serving part, you can eat it as a side dish, or else you can mix it with rice and eat it. Before going to the recipe I would like to highlight some of my other recipes here,

Methi Leaves Salad | Fenugreek Leaves Salad,

Immunity Boosting Guava Cucumber Salad | Mixed Guava Salad,

Spring Onion Raita,

Chow chow Kuzhambu,

Basale Koddel or Malabar spinach sambar,

Majjige huli or Mor Kuzhambu 

HAGALAKAYI KAYIRASA RECIPE VIDEO:

Suggested Watch: Hagalakayi Palya | Bitter Gourd Stir Fry

RECIPE CARD FOR HAGALAKAYI KAYIRASA:

Bitter gourd sweet curry | Hagalakayi Kayirasa | Bitter gourd Gojju

Bitter gourd sweet curry | Hagalakayi Kayirasa | Bitter gourd gojju– is a very special recipe from Karnataka cuisine. This delcious recipe contains sweet, bitter, spice and sour flavour.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish

Cuisine Indian, Karnataka

Servings 2

Ingredients

  

FOR PREPARING THE MASALA

• 1 tbsp Oil
• 1/2 tsp Fenugreek seeds
• 1/2 tsp Coriander seeds
• 1 tsp Urad dal
• 2 No's Red chilli
• 1/8 tsp Asafoetida
• 4 No's Cloves
• 1 Cup Coconut grated
• Water as required

FOR FRYING THE BITTER GOURD

• 1 Bitter gourd chopped
• 1 tsp Oil
• 1/2 tsp Turmeric powder
• 5 No's Curry leaves
• 1/2 tsp Dry mango powder
• Salt to taste
• 3 tsp Jaggery

Instructions

 

PREPARING THE MASALA:

• In a sauce pan heat 1 tbsp oil, add ½ tsp Fenugreek seeds, ½ tsp coriander seeds, 1 tsp Urad dal, 2 No’s Red chilli, 1/8^th tsp Asafoetida/Hing, 4 Cloves. Switch off the flame once you get nice aroma.
• Grind this masala along with 1 cup of grated coconut by adding required amount of water.

FRYING THE BITTER GOURD: 

• Wash the bitter gourd, cut it length wise and remove the seeds. Then chop into small pieces possible.
• Add salt and little water, soak for sometime. This is to remove the bitterness up to some extent.
• In a pan heat 1 tsp of oil, Add 1/2 tsp Turmeric powder, 5 curry leaves.
• Then squeeze the bitter gourd well and put it. Add ½ tsp of dry mango powder and roast for two minutes.
• Then add the ground masala. You can adjust the consistency by adding the water.
• Add 3 tsp Jaggery and little salt, simmer till the curry gets thicker. 

Video

Notes

BITTER GOURD CURRY | HAGALAKAYI KAYIRASA WITH STEP BY STEP PHOTOS:

Wash the bitter gourd, cut it length wise and remove the seeds. Then chop into small pieces possible. Add salt and little water, soak for sometime. This is to remove the bitterness up to some extent.

In a sauce pan heat 1 tbsp oil, add ½ tsp Fenugreek seeds, ½ tsp coriander seeds, 1 tsp Urad dal, 2 No’s Red chilli, 1/8^th tsp Asafoetida, 4 Cloves. Switch off the flame once you get nice aroma.

Grind this masala along with 1 cup of grated coconut by adding required amount of water.

In a pan heat 1 tsp of oil, Add 1/2tsp Turmeric powder, 5 curry leaves.

Then squeeze the bitter gourd well and put it. Add ½ tsp of dry mango powder and roast for two minutes.

Then add the ground masala. You can adjust the consistency by adding the water.

Add 3 tsp Jaggery and little salt, simmer till the curry gets thicker.

Serve along with hot steamed rice.

Keyword BitterGourd Curry, BitterGourd Kayirasa, Hagalakayi Gojju, Hagalakayi Kayirasa

TIPS & VARIATION :

1. If possible use the fresh bitter gourd.
2. Instead of dry mango powder you can use tamarind extract too.
3. Soaking in salt water in optional, If you would love to eat it as bitter taste then skip it.
4. You can refrigerate and store this curry for a week.
5. I have used the fresh jaggery based on this the taste will vary.
6. Also adjust the jaggery as per your taste.
7. Seeds have to be removed.