Bitter gourd is one ofÂ the popular vegetable in Asian cuisine . The natural taste of this vegetable is bitter so it takes a little bit of getting used to. But once you acquire the taste, it could become one of your favorites. I am picky when I shop for bitter gourds. I try and pick the fleshy and long ones because once they are gutted, long and thick pieces are easy to work with. If you are ever looking forÂ this wonderfulÂ vegetable, be sure to pick the green ones.Â Ripened pieces are not suitable forÂ cooking.
Bitter gourd makes up for the bitterness with its medicinal benefits. In traditional Indian medicine, it’s used to relieve diabetes, stomach complaints and also cough.
There are lot of dishes that can be made with bitter gourd. For now, I will start with this simple curry. It’s a minimalist version for a curry and you will be surprised how easy it is! In the Indian state of Karnataka, we call this vegetable as “Hagalakai”.
Hagalakai Palya / Bitter gourd Curry
- 6-8 medium bitter gourd
- 1 garlic minced
- 2 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp black gram
- Wash the bitter gourd , remove the seeds and dice then into small pieces or use the chopper.
- Places vessel over medium heat and drizzle the olive oil.
- After few seconds, add chopped bitter gourd and fry until it turns crispy and golden.
- Add salt.
- In a smaller pan fry mustard seeds, black gram, with a tsp of oil.
- When it starts to sputter, add chopped garlic and fry until it turns golden.
- Mix the bitter gourd fry and garlic seasoning together.
Hagalakai (bitter gourd) palya is ready! Serve hot with rice accompanied with other curries or sambar.