Haagalakai/Bitter Gourd Palya: Bitter is Better...

Haagalakai/Bitter Gourd Palya

… Said smiling grandmother to her little grand daughter who, as usual, was perched on kitchen counter as she watched her Ajji chop bitter gourds for that day’s meal. ‘Bitter’ isn’t something that little girls liked and her feelings were painted clearly on her face when she twitched her nose in distaste and deep frown was formed between her dark brows. “Think of it, it isn’t for bitter you would never have appreciated the sweetness of one’s life”, said grandmother with knowing look on her serene face.

A wise word from a wise person who had experienced many highs and lows in her seventy five years of life and yet eager to embrace all life had to offer to her! That was my Ajji, an anchor in my life who showed me to slow down, look around, think and learn before diving into next adventure that life offered! Thanks to her guiding light, I have grown to face every bitter or sweet thing that life has to offer and appreciate the lessons they teach and not to shy away from them.


Astounding isn’t it? Even bitter gourd can take me down the memory lane! Is it just me or I am fortunate to have some company here? It’s simply amazing to see how food is interwoven in our paste, present and even future! And you needn’t be rocket scientist to guess we have bitter gourd recipe in today’s menu.

Haagalakai/Bitter Gourd Palya

I learnt this recipe of Bitter Gourd or Hagalalakai Palya from my mom-in-law during our last trip to India. Since soon after our wedding I moved to UK, I hardly got any time to spend with my in-laws. So it is during our month long trip to India every year I try to learn as many recipes as possible in brief period of time as my dear MIL cooks one delicious dish after another. Every year I look forward to a month long of relishing all delicacies cooked by my Amma and Atte. Well, doesn’t it feel great to be pampered and spoiled by your loved ones? And what better than food, which IMHO, is the best way to shower someone with all that love and affection!


Coming back to recipe part, I was surprised to see how simple this bitter gourd recipe was and when my MIL mentioned she cooked it in microwave, I couldn’t wait any longer to learn it and try it. The main attraction of this recipe is its simplicity and, of course, its taste. Yes, you heard it right. You many be surprised at how good bitter gourd can taste when cooked right with right ingredients. The roasted spices and coconut is nothing short of cherry on top of already amazing cake. I don’t have to stress the importance of bitter Rasa/taste in Ayurveda and the medicinal benefits of bitter gourd is better than any sinful cakes/chocolates for your well being. Since the ingredients used as Satvik in nature, they are not only good for your body but excellent for your taste buds. While jaggary adds sweetness, tamarind pulp gives it a sour note. Selected aromatic roasted spices with dry red chillies gives the curry heady aroma and hint of spicy taste and coconut simply takes this curry to next level of flavour sensation! And the best thing is yet to come. Since the spices are roasted along with coconut and the bitter gourd is cooked with tamarind and jaggary, this curry can be refrigerated for over a week without any fear of it getting spoiled. Remember to consume this curry in moderation as bitter gourd taken in overdose may result in heartburns.

Bitter Gourd for Haagalakai/Bitter Gourd Palya

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Haagalakai/Bitter Gourd Palya (Bitter Gourd Fry with Tamarind, Jaggary and Coconut)
Prep Time: 10 mins
Cooking Time: 25-30 mins
Serves: 4-6
Recipe Source: MIL
Recipe Level: Basic/Beginner to Medium
Spice Level: Medium
Serving Suggestion: With steam cooked Rice

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Ingredients:
2 medium Bitter Gourds, sliced length wise, seeds removed and cut into 1 cm cubes
1 medium lime sized Tamarind Pulp, soaked in ½ cup of hot water and juice extracted
2-3 tbsp Jaggary/Palm Sugar
½ tsp Turmeric Powder
Salt to taste

For Roasted Spices & Coconut Paste:
1-1½ tbsp White Sesame Seeds
½ tbsp Urad Dal/Split black Lentils
1 tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
2-4 Dry Red Chillies, halved (Adjust acc to taste)
½ cup fresh/frozen grated Coconut

For Tadka/Tempering:
1 tsp Mustard Seeds
1 Dried Red Chilli, broken into 1 inch pieces
A big pinch of Hing/Asafoetida
Few Curry Leaves
½ tbsp Oil

Roasted Spices & Coconut for Haagalakai/Bitter Gourd Palya

Method:

Preparing Bitter Gourd:
Take chopped bitter gourd pieces in a colander and mix well with about 1 tsp of salt. Place a bowl of water (that fits well in colander) on top of colander containing bitter gourds. Keep this aside for at least 30 mins near sink. This way some of bitter juices from bitter gourd will be released.

For Roasted Spices & Coconut Paste:
Heat a pan and add urad dal, white sesame seeds, coriander seeds, cumin seeds and dry red chillies on medium to low flame till nice aroma of roasted spices comes and dal turns golden red in colour, about 3 mins. Transfer these roasted spices to clean and dry plate.
In a same pan dry roast fresh or thawed frozen coconut till it turns light golden, about 1-2 mins, on medium-low flame. Transfer these contents to roasted spices and let them cool slightly.
Next transfer all these roasted spices and coconut into a food processor and grind them to smooth paste without adding any water. Keep it aside till needed.

Roasted Spices & Coconut Powder for Haagalakai/Bitter Gourd Palya

Cooking Bitter Gourd in Microwave:
Take bitter gourd pieces along with jaggary, tamarind extract and salt to taste in a microwave safe bowl with lid. Add about ¼-½ cup of water and close the lid. Cook this in microwave for 10 mins.
Open the lid and mix all the ingredients and cover and cook for another 5-10 minutes till the bitter gourd is almost cooked.
Now add ground roasted spice and coconut paste and mix well. Cook uncovered for another 7-10 minutes till all water evaporated and the palya looks dry.

For Tadka/Tempering:
Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add dry red chilli, hing and curry leaves. Sauté it for around 30 seconds and transfer the contents to Bitter Gourd Palya. Mix them well before serving it hot or cold along with a bowl of freshly steam cooked Rice and enjoy this bitter goodness!

Haagalakai/Bitter Gourd Palya

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Notes:

Since the spices are roasted along with coconut and the bitter gourd is cooked with tamarind and jaggary, this curry can be refrigerated for over a week without any fear of it getting spoiled.
Remember to consume this curry in moderation as bitter gourd taken in overdose may result in heartburns.