| Hagalakayi Gojju – Karnataka Bitter gourd curry recipe Posted: 11 Jan 2022 04:08 AM PST Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel. I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.  Bitter gourd curry - Hagalakayi gojju recipe  Bitter gourd curry - Hagalakayi gojju recipe Cuisine: Indian Category: side dish Serves: Serves 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes Ingredients for dry roasting and grinding
- Urad Dal - 1/2 tbsp
- Sesame seeds - 1 tbsp
- Cumin seeds - 1/2 tbsp
- Fenugreek seeds - 1/4 tsp
- Grated coconut - 3/4 cup ( I used fresh)
- Red chilli - 8 (Byadgi chilli)
- Bitter gourd - 1 (Finely chopped)
- Tamarind - Small lemon size
- Jaggery - 1 tbsp
- Salt & water - as needed
For Tadka:
- Cooking oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Red chilli - 1
- Hing (asafetida) - 1/4 tsp
- Curry leaves - few
- Coriander leaves - to garnish
| BITTER GOURD CURRY / HAGALAKAYI GOJJU - Wash and chop bitter gourd finely.
- Heat a kadai and dry roast all the ingredients giver under " roast and grind".
- Cool down and grind to a smooth paste. Set aside.
- Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
- Add finely chopped bitter gourd and saute for few minutes.
- Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
- Open the cooker and check the consistency. Boil till it becomes thick but pourable.
- Serve with plain rice adding ghee and enjoy !
METHOD - STEP BY STEP PICTURES - Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under "roast and grind". Lastly add coconut, roast for few minutes and switch off the flame.
- Cool down and grind to a smooth paste. Set aside.
- Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida.
- Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well.
- Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable.
- Serve with plain rice adding few drops of ghee. Enjoy !
| Note - Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd.
- Consistency of this gojju should be thick.You can adjust it as per your preference.
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Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.
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