Hagalkayi / Pavakkai Gojju is a popular dish in Karnataka apart from Kathrikaai gojju, Pinaapple gojju etc., But Hagalkayi / Pavakkai Gojju is one of my favourite recipes made with bittergourd. We usually make pavakkai poriyal, Pavakkai pitlai at home but this is totally different and there is no bitterness in the recipe. This goes well with curd rice. We can also mix this gojju with rice and can eat with papad.

More Karnataka recipes

Ivygourd sabzi / Thondekayi palya / Kovakkai Poriyal

Mangalore Rasam Podi

Paruppu Boli / Dhal holige

Gojju Avalakki / Huli Avalakki

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Hagalkayi Gojju / Pavakkai Gojju

Niranjana Sankaranarayanan

Hagalkayi gojju is a popular dish in Karnataka apart from Kathrikaai gojju, Pinaapple gojju etc., This is one of my favourite recipes made with bittergourd. We usually make pavakkai poriyal, Pavakkai pitlai at home but this is totally different and there is no bitterness in the recipe. This goes well with curd rice. We can also mix this gojju with rice and can eat with papad.

Some more Karanataka recipes

Gojju Avalakki / Huli Avalakki

Ivygourd sabzi / Thondekayi palya / Kovakkai Poriyal

Mangalore Rasam Podi

Paruppu Boli / Dhal holige

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Indian, Karnataka, South Indian

Servings 2

Equipment

• Pan

Ingredients

  

• 2 Nos Bittergourd
• 1 ladle Curd
• To soak bittergourd Water
• Lemon size Tamarind
• 1/2 tsp Turmeric powder
• As required Salt
• 2 tbsp Jaggery
• 2-2.5 tbsp Mangalore rasam powder

For Seasoning

• 1 tsp Oil
• 1 tsp Mustard
• 2 tsp Urad dhal
• Few Curry leaves
• 1/2 tsp Asafoetida

Instructions

 

• Wash the bittergourd well. Cut it into two lengthwise. Remove the white portion with seeds from the bittergourd.
• Then scrape the outer skin with knife. Chop the bittergourd into small pieces.
• In a bowl take one small ladle of curd and water. Add the chopped bittergourd into the curd mixture. Soak it for 20 minutes. This helps to get rid of the bitterness.
• Meanwhile extract juice from tamarind. Add water into the tamarind, boil it for two minutes and extract juice from it. Keep it aside.
• In a pan or kadai add coconut oil or gingelley oil. Add mustard seeds and splutter them. Once they crackle, add urad dhal, curry leaves, asafoetida and saute until the dhal turn golden brown.
• Now drain the bittergourd from the curd mixture and add into the kadai. Close it with the lid and cook until its half done.
• Then add the tamarind extract, turmeric powder, salt, jaggery and mix well. Once again close the lid and cook.
• The colour of the bittergourd will turn from green to light brown. Also the gravy starts thickening.
• Finally add the Mangalore rasam podi and mix well. Cook for five more minutes. At this stage the mixture would have thickened. Turn off the stove, allow to cool and store it in refrigerator for 3 to 4 days.
• You can mix it with rice and serve with papad or as an accompaniment for curd rice.

Video

Keyword Bittergourd, gojju, Hagalkaeyi gojju, Karnataka recipes, pavakkai

INSTRUCTIONS

• Wash the bittergourd well. Cut it into two lengthwise. Remove the white portion with seeds from the bittergourd.
• Then scrape the outer skin with knife. Chop the bittergourd into small pieces.
• In a bowl take one small ladle of curd and water. Add the chopped bittergourd into the curd mixture.  Soak it for 20 minutes. This helps to get rid of the bitterness.
• Meanwhile extract juice from tamarind. Add water into the tamarind, boil it for two minutes and extract juice from it. Keep it aside.
• In a pan or kadai add coconut oil or gingelley oil. Add mustard seeds and splutter them. Once they crackle, add urad dhal, curry leaves, asafoetida and saute until the dhal turn golden brown.
• Now drain the bittergourd from the curd mixture and add into the kadai. Close it with the lid and cook until its half done.
• Then add the tamarind extract, turmeric powder, salt, jaggery and mix well. Once again close the lid and cook.
• The colour of the bittergourd will turn from green to light brown. Also the gravy starts thickening.

• Finally add the Mangalore rasam podi and mix well. Cook for five more minutes. At this stage the mixture would have thickened. Turn off the stove, allow to cool and store it in refrigerator for 3 to 4 days.

• You can mix it with rice and serve with papad or as an accompaniment for curd rice.

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