Hagalakayi chutney recipe
Discover the recipe for Hagalakayi Chutney, also known as Bitter Gourd Chutney, thoughtfully presented with step-by-step pictures and an accompanying video. This flavorful chutney is prepared using bitter gourd, coconut, red chili, and urad dal. Bitter Gourd Chutney is not only incredibly tasty but also pairs remarkably well with rice, enhancing your dining experience.
Ingredients
- 1 medium sized hagalakayi or bitter gourd or karela
- 1 cup grated coconut
- 2 – 4 red chilli
- 4 tsp urad dal
- 1/4 tsp mustard seeds
- A marble sized tamarind
- 2 tsp cooking oil
- Salt as per your taste
Ingredients for tempering:
- 2 tsp cooking oil
- 1 red chilli
- 1/4 tsp mustard seeds
Instructions
- Take a non-juicy bitter gourd. Generally I buy thin white ones. If it is a thick and juicy bitter gourd, then frying process will take more time.
- Cut the bitter gourd lengthwise and deseed.
- Now chop the bitter gourd into thin slices. Then immerse the bitter gourd slices in salt water for about 10 minutes(required water plus 1 tsp salt).
- Heat a frying pan. Add in 1/2 tsp oil, red chilli and mustard seeds. Fry until urad dal turns golden brown. Set it aside.
- In the same frying pan, add 2 tsp oil and chopped bitter gourd slices by squeezing out the water.
- Keep frying under medium flame until all the water content dried.
- Now reduce the flame and keep frying bitter gourd slices until golden brown and crisp by stirring occasionally.
- Grind coconut, salt, tamarind, fried urad dal, mustard seeds and red chili using a mixer grinder. Grind until fine paste using required water.
- Now add in fried bitter gourd slices and coarse grind it.
- Temper it with oil, red chilli and mustard seeds. Serve it with hot steaming rice.
Tried this recipe?Let us know how it was!