Hagalakayi palya | Pavakkai fry | Bitter gourd fry – with photos, description and video of the recipe. This recipe is prepared by frying the Bitter gourd along with spices and oil, then at the end it is garnished with chopped onions and grated coconut. Many hate this vegetable because of Bitterness, but if you think from health perspective this vegetable has lot of benefits.
Bitter gourd is called by different names in the different states like ‘Hagalakayi’ in Kannada, ‘Pavakkai’ in Tamil, ‘Karela’ in Gujarati. But world wide it is known as Bitter melon or Bitter gourd or Bitter squash. Usually Bitter gourd is consumed when it is green or early yellowish color. It is cooked or roasted, or curry can be prepared. Today I’m sharing a simple South Indian style Bitter gourd stir fry recipe.
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 and fry both can be stored for 2 days without refrigeration, with refrigeration you can store for little longer. If you add grated coconut to the fry then you have to keep in refrigerator. the recipe I am going to share here is the one I have not roasted much till it get crisp but if you roast like that then those who doesn’t like to eat the bitter gourd also starts liking it. It will be so nice.
Bitter gourd is one of the vegetable which helps in regulating the blood sugar levels so it is very good if you use it occasionally. If you are on medication low blood sugar then better to avoid this vegetable.
Hagalakayi palya | Pavakkai fry | Bitter gourd fry is made from ‘Bitter gourd’ or also called as ‘Bitter melons’, which is known by the name ‘Hagalakayi’ in Kannada. I usually garnish with grated coconut to all types of vegetable fry, which gives it a nice flavor. Only disadvantage of putting coconut is you can’t store longer. This Bitter gourd fry if you roast well till it gets crispier then you can store for two days without refrigeration.
Tips to remove bitterness: Bitterness of the bitter gourd can be removed by soaking in salt 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 extra salt for the taste. However I’m soaking in salt for sometime so adding a little salt. If you cook the bitter gourd properly then they turn out to be an amazing side dish.
Coming to the serving part, Hagalakayi palya | Pavakkai fry | Bitter gourd fry is well accompanied with curd rice as a side dish. Also you can serve along with rice sambar combo, rice rasam combo. You can also mix with plain rice and eat.
You may would like to check out the recipe of Bittergourd curry or Hagalakayi kayirasa.
Before going to the recipe I would like to highlight some of my other recipes here,
HAGALAKAYI PALYA | BITTER GOURD FRY RECIPE VIDEO:
RECIPE CARD FOR HAGALAKAYI PALYA | BITTER GOURD FRY:
Hagalakayi palya | Pavakkai fry | Bitter gourd fry
Hagalakayi palya | Pavakkai fry | Bitter gourd fry recipe is prepared by frying the Bitter gourd along with spices and oil, then at the end it is garnished with chopped onions and grated coconut.
- 1 Bittergourd chopped
- 1 Onion chopped
- 2 tsp Coconut grated
- 1 Green chilli slit
- 5 Curry leaves
- 2 tsp Oil
- 1/4 tsp Mustard seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dry Mango powder
- Salt to taste
- Water for soaking(to remove the bitter taste)
- Wash the Bitter gourd and cut into half. Remove the seeds and finely chop the bitter gourd, soak in salt for sometime.
- Later wash in water and squeeze it to remove the bitterness up to some extent.
- Heat 2 tsp of oil, add ¼ tsp Mustard seeds, ½ tsp Turmeric powder, 1 Green chilli slit, 5 Curry Leaves.
- Add chopped bitter gourd, also add ½ tsp dry mango powder and roast well, volume reduces.
- Add 1 chopped onion and saute well.
- Garnish with 2 tsp of grated coconut and saute for 2 minutes, switch off the flame.
Tips & Variation:
- Soaking in salt water in optional, If you would love to eat it as bitter taste then skip it.
- You can refrigerate and store for a week.
- If possible use the fresh bitter gourd.
- Instead of dry mango powder you can use tamarind extract too.
- You have to remove the seeds.