bitter gourd stir fry recipe | hagalkayi palya | karela stir fry recipe

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bitter gourd stir fry recipe | hagalkayi palya | karela stir fry recipe with detailed photo and video recipe. basically a stir fry recipe prepared with bitter gourd, jaggery and tamarind juice.
bitter gourd stir frybitter gourd stir fry recipe | hagalkayi palya | karela stir fry recipe with step by step photo and video recipe. this is also popularly known as kanchal palya in udupi or pavakkai fry recipe in tamil. bitter gourd is known as ‘kakarakaya’ in telugu, ‘pavakkai’ in tamil, ‘pavakka’ in malayalam, ‘karle’ in marathi, and ‘korola’ in bengali. some people may dislike karela stir fry recipe because of the bitterness in its taste. however, if the bitter gourd recipes are cooked properly, they turn out to be amazing rice side dish.

i always disliked all the recipes of bitter gourd. however, my attitude against bitter gourd recipes was changed by my mother in law. she loves bitter gourd recipes especially hagalkayi gojju / kayi rasa (curry). i will soon share that recipe. today i am sharing udupi style kanchal palya recipe shared by my mom where we extract all the bitterness of karela by soaking it in salt and later rinsing with cold water. this step make sure most of the bitterness is released, and can be used to prepare the stir fry recipe. but if you like to have your stir fry with the original taste of bitter gourd, than skip the soaking step.

kanchal palya

bitter gourd has several health benefits and offer myriad medicinal properties. bitter gourd helps to improve immunity and fight against infections. bitter melon or bitter gourd has always been associated diabetes curing capability. bitter melon juice has always been part of indian and chineese ancient medicine, including in ayurveda. bitter melon is also good for heart disease, cancer, kidneys and constipation.

if you are looking for more authentic palya recipe then check out kumbalakai palyaaloo bhajitindora sabzi, bhindi fry, gulla palyamolake hesaru kaalu palya and suvarnagadde palya. you may also like beetroot saasmibatani gasigulla bolu koddel and nuggekayi sambar.

bitter gourd stir fry recipe | hagalkayi palya | karela stir fry video recipe:

recipe card for bitter gourd stir fry recipe | hagalkayi palya | karela stir fry:

4.7 from 3 reviews
bitter gourd stir fry recipe | hagalkayi palya | karela stir fry
 
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easy bitter gourd stir fry recipe
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 3 Servings
Ingredients
  • 1 big bitter gourd / kanchal / haagalakai / karela
  • 1 tsp salt, for marination
  • preferably coconut oil, 1-2 tbsp oil,
  • 1 cup water
  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • 1 red chilli, dried
  • ½ tsp urad dal
  • few curry leaves
  • pinch of hing /asafoetida
  • 1 cup tamarind juice
  • 1 big piece jaggery / gud, or as required
  • ½ tsp turmeric powder
  • 1 tsp rasam powder
  • 2 tbsp fresh / desiccated coconut
Instructions ( 1 cup =255 ml)
  1. slice the bitter gourd / kanchal / haagalakai into thick slices.
  2. remove the seeds and spongy centres.
  3. transfer the sliced bitter gourd into a large bowl and add a tsp of salt.
  4. mix well and allow it to rest for 20-30 minutes.
  5. now rinse the bitter gourd under cold water.
  6. in a large kadai, add a tbsp of oil along with mustard seeds, chana dal, urad dal, dried red chilli, curry leaves and hing.
  7. fry and allow to splutter.
  8. add the squeezed and drained bitter gourd and stir-fry for 3-4 minutes.
  9. now spread them well on a kadai and cook for about 10 - 15 minutes or until softened.
  10. now add tamarind juice.
  11. also add jaggery and turmeric powder. add salt if required only.
  12. mix well and allow to cook for 15 minutes or till water drains completely.
  13. once the water gets drained off completely, add rasam powder and fry for a minute or 2.
  14. add a tsp of oil over it.
  15. garnish with fresh or desiccated/ shredded coconut.
  16. serve kanchal palya hot with rice or chapathi.


bitter gourd stir fry recipe | hagalkayi palya | karela stir fry step by step photo recipe:

  1. slice the bitter gourd / kanchal / haagalakai into thick slices.
    haagalakai palya
  2. remove the seeds and spongy centres.
    haagalakai palya
  3. transfer the sliced bitter gourd into a large bowl and add a tsp of salt.
    karela stir fry
  4. mix well and allow it to rest for 20-30 minutes.
    karela stir fry
  5. now rinse the bitter gourd under cold water.
    bitter gourd stir fry
  6. squeeze off the water well. keep aside. by doing this bitterness will reduce.
    bitter gourd stir fry
  7. in a large kadai, add a tbsp of oil along with mustard seeds, chana dal, urad dal, dried red chilli, curry leaves and hing.
    bitter gourd stir fry
  8. fry and allow to splutter.
    bitter gourd stir fry
  9. add the squeezed and drained bitter gourd and stir-fry for 3-4 minutes.
    kanchal palya
  10. now spread them well on a kadai and cook for about 10 – 15 minutes or until softened. stir in between to cook uniformly.
    kanchal palya
  11. now add tamarind juice.
    bitter gourd stir fry
  12. also add jaggery and turmeric powder. add salt if required only. i am not adding extra salt as i have marinated well with salt.
    bitter gourd stir fry
  13. mix well and allow to cook for 15 minutes or till water drains completely. stir in between.
    kanchal palya
  14. once the water gets drained off completely, add rasam powder and fry for a minute or 2.
    bitter gourd stir fry
  15. add a tsp of oil over it. this is optional, however, enhances flavour.
    kanchal palya
  16. garnish with fresh or desiccated/ shredded coconut.
    kanchal palya
  17. serve kanchal palya hot with rice or chapathi.
    kanchal palya


notes:

  • adjust the jaggery as per your taste. i have added a piece as i do not like the bitterness.
  • soak and marinate with salt for atleast 10 minutes. else bitter gourd will be very bitter.
  • remove the seeds as they are the reason for bitterness. however, if your bitter gourd seeds are tender then you can use them.
  • adjust the amount of jaggery, if you are diabetic.
  • use udupi rasam powder to get rich flavour.
  • you can also keep a heavy weight over bitter gourd while soaking with salt. this helps the bitterness to come out quick.
  • always, wash and squeeze of excess water and bitterness from the sliced bitter gourd.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

20 COMMENTS

  1. Hi ,wonderful website .simple and very easy to follow.I’m gonna try this bitterguard recipe. I have one query..what else can we use instead of coconut?

  2. Hey,

    I want to thank you immensely for your hagalkai Palya recipe. I used to hate making bitter gourd and after I tried this recipe I make it once in 10 days. Thank you so much.

  3. Hebbars’s you rock:-) …Really helpful ..Tried some of the dishes which had came out

    very well …Simply Awesome:)

  4. Hi..I and my hubby are not bitter gourd fans…but this dish looked so yummy I had to try it! But the 20 mins of soaking in salt water didnt take the bitterness away! May be it needs more time!

    • yes 20 mins would not take all the bitterness away. if you need to remove all the bitterness then soak it for more time. But mix of sweet, salt, spice and bitterness makes it great dish 🙂

  5. I was wondering whether we can try preparing North Indian gravy at home but hebbars kitchen eased my difficulties through simple and steps of preparation.

  6. Very simple steps for not so easy look recipes, i usually don’t like cooking but this site triggers me cook…Thank you Hebbers 🙂

  7. Hebbar! yummy.. tried it.. what taste !! had more rice yesterday!!!! hahahahaha

    and this is the best site which helps me step by step..like a mother at my side…

    I enjoy preparing food now.. and everyone is loving it….

    EXCELLENT HEBBAR

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