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.
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.
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 palya, aloo bhaji, tindora sabzi, bhindi fry, gulla palya, molake hesaru kaalu palya and suvarnagadde palya. you may also like beetroot saasmi, batani gasi, gulla 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:
bitter gourd stir fry recipe | hagalkayi palya | karela stir fry
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
- slice the bitter gourd / kanchal / haagalakai into thick slices.
- remove the seeds and spongy centres.
- transfer the sliced bitter gourd into a large bowl and add a tsp of salt.
- mix well and allow it to rest for 20-30 minutes.
- now rinse the bitter gourd under cold water.
- in a large kadai, add a tbsp of oil along with mustard seeds, chana dal, urad dal, dried red chilli, curry leaves and hing.
- fry and allow to splutter.
- add the squeezed and drained bitter gourd and stir-fry for 3-4 minutes.
- now spread them well on a kadai and cook for about 10 - 15 minutes or until softened.
- now add tamarind juice.
- also add jaggery and turmeric powder. add salt if required only.
- mix well and allow to cook for 15 minutes or till water drains completely.
- once the water gets drained off completely, add rasam powder and fry for a minute or 2.
- add a tsp of oil over it.
- garnish with fresh or desiccated/ shredded coconut.
- serve kanchal palya hot with rice or chapathi.
bitter gourd stir fry recipe | hagalkayi palya | karela stir fry step by step photo recipe:
- slice the bitter gourd / kanchal / haagalakai into thick slices.
- remove the seeds and spongy centres.
- transfer the sliced bitter gourd into a large bowl and add a tsp of salt.
- mix well and allow it to rest for 20-30 minutes.
- now rinse the bitter gourd under cold water.
- squeeze off the water well. keep aside. by doing this bitterness will reduce.
- in a large kadai, add a tbsp of oil along with mustard seeds, chana dal, urad dal, dried red chilli, curry leaves and hing.
- fry and allow to splutter.
- add the squeezed and drained bitter gourd and stir-fry for 3-4 minutes.
- now spread them well on a kadai and cook for about 10 – 15 minutes or until softened. stir in between to cook uniformly.
- now add tamarind juice.
- also add jaggery and turmeric powder. add salt if required only. i am not adding extra salt as i have marinated well with salt.
- mix well and allow to cook for 15 minutes or till water drains completely. stir in between.
- once the water gets drained off completely, add rasam powder and fry for a minute or 2.
- add a tsp of oil over it. this is optional, however, enhances flavour.
- garnish with fresh or desiccated/ shredded coconut.
- serve kanchal palya hot with rice or chapathi.
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.
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.
thanks a lot Ranjani.
Very simple steps for not so easy look recipes, i usually don’t like cooking but this site triggers me cook…Thank you Hebbers 🙂
Glad to know you are trying our recipes 🙂 Happy cooking!!
Love the website
thanks a lot for those wonderful comments. i really appreciate it.
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
thanks a lot for those wonderful comments. i really appreciate it.
Tried bittergourd stir fry was really good
thanks a lot for those wonderful comments. i really appreciate it.
I made this bittergourd stir fry. Very nice. Thanks for step by step pictures.
thanks a lot for those wonderful comments
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