Hagalakayi sihi gojju
Bitter gourd sweet curry is known as "hagalakayi sihi gojju" in Kannada. This particular variation of hagalakayi gojju is a wonderfully simple yet delicious curry made with bitter gourd. It incorporates bitter gourd, jaggery, coconut, and rasam powder. In case you don't have rasam powder, you can substitute it with a mixture of 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, and 1/4 teaspoon cumin powder.Bitter gourd holds significant health benefits. It is highly effective in treating various conditions such as blood disorders, cholera, diabetes mellitus, eye problems, gout, psoriasis, respiratory disorders, and piles. Regular consumption of bitter gourd enhances energy and stamina levels, cleanses and rejuvenates the liver, particularly for those who consume alcohol, boosts the immune system, and purifies the blood by eliminating toxins. Hagalakayi gojju is an ideal recipe for those who have an aversion to bitter gourd. The well-balanced blend of salt, sourness, sweetness, and bitterness in this curry creates a taste so delightful that you may find yourself falling in love with this unique dish, the bitter gourd sweet curry or hagalakayi sihi gojju. I highly encourage you to give it a try at least once.
Ingredients
- 1 medium sized bitter gourd
- 2 big lemon sized jaggery
- 1 lemon sized tamarind
- 4 tsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp channa dal/ bengal gram dal
- 1/4 tsp turmeric powder
- 4-5 curry leaves
- 1-2 green chilly
- 1 tsp rasam powder (refer above description)
- 1/4 cup grated coconut
- Salt as per your taste
Instructions
- Wash and cut the bitter gourd lengthwise. Scoop out all the seeds and chop the bitter gourd into small or thin pieces. Soak it in the salt water (1/2 tsp salt and water) for 10 minutes.
- Heat the frying pan, add oil, 1/2 tsp mustard seeds, urad dal and channa dal. When the urad dal turns brown, add slit green chilly and curry leaves.
- Add the chopped bitter gourd by squeezing out the water. Fry for 2 minutes. Add turmeric powder and fry for few more minutes. Then add salt, jaggery, tamarind juice and water. When it starts boiling reduce the flame. Dont close the lid and keep stirring occasionally. This step takes approximately 20 minutes.
- When the water level reduces or when it reaches thick gravy consistency add grated coconut and rasam powder. Mix well and switch off the stove. Serve it with hot rice or chapathi.
Tried this recipe?Let us know how it was!