Recipe for Karnataka style Hagalakayi Gojju, Bitter gourd Gojju Recipe, Pavakkai Thokku recipe. This dish can be stored in the refrigerator and used for up to ten days. Perfect as a side dish for rice or roti. Recipe with step by step pictures and video.
Bitter gourd is known as Hagalakayi in Kannada. Hagalakayi gojju or bitter-gourd gojju stands right in the middle of pickle and a chutney. It is so yummy and tart that even a person who doesn’t like bitter-gourd will become a convert. I tasted this gojju during my PG days in Bangalore at my friends PG. I had got the recipe long time back but it got lost somewhere and I totally forgot about it. The recipe paper was stashed inside an old suitcase and I was thrilled when I saw it. I have made it 3-4 times now and its my new favorite. I have it with rice, chapati, dosa , almost everything. It never lasts that long at my place. Here is how to do Hagalakayi gojju or bitter-gourd gojju.
Here are other recipes from the site that uses bitter gourd as the main ingredient.
Bittergourd Recipes
Here is the video of how to make Hagalakayi Gojju, Bittergourd Gojju Recipe
Here is how to make Hagalakayi Gojju, Bittergourd Gojju Recipe
Clean and cut the bitter-gourd into small pieces. Remove the seeds and the white part as much as possible from the inside of the gourd before cutting. Set aside. Soak a big lime size tamarind in 2 cups of water for 30 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.
Heat Indian sesame oil or vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.
Add in the spice powders, salt and the tamarind extract. Reduce the flame to low and let it cook for 30 minutes.
Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.
Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The Hagalakayi gojju can be stored in the refrigerator for up-to ten days.
Hagalakayi Gojju Bittergourd Gojju Recipe
Recipe for Karnataka style Hagalakayi Gojju, Bittergourd Gojju Recipe, Pavakkai Thokku recipe. This dish can be stored in the refrigerator and used for up to ten days. Perfect as a side dish for rice or roti. Recipe with step by step pictures and video.
- Total Time: 1 hour 5 mins
- Yield: 10 servings 1x
Ingredients
Main Ingredients for making Hagalakayi Gojju
- 1/2 cup Indian Sesame oil (or) Vegetable oil
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon fenugreek seeds
- 4 dried red chillies
- 12 green chillies, chopped fine
- 4 sprigs curry leaves, finely chopped
- 4 bitter-gourd
- 2 teaspoon salt
- 1 big lime size tamarind
- 3 tablespoon powdered jaggery
Spice Powders for Hagalakayi Gojju
- 2 teaspoon coriander powder
- 2 teaspoon black pepper powder
- 1 teaspoon cumin powder
- 1 tablespoon red chillli powder
- 1/4 teaspoon asafoetida
- 1 teaspoon turmeric powder
Instructions
Here is how to make Hagalakayi Gojju / Bittergourd Gojju
- Clean and cut the bitter-gourd into small pieces.
- Heat vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.
- Add in the spice powders, salt and the tamarind pulp. Reduce the flame to low and let it cook for 30 minutes.
- Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.
- Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The gojju can be stored in the refrigerator for up-to ten days.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Pickle
- Cuisine: Karnataka
Keywords: Hagalakayi Gojju
Hi mam,
This turned out to be so delicious… I made it without oil by doing dry tadka and used as a side for dosa… My entire family relished it… Thanks for the recipe
Thank you!
Most amazing pavakaai recipe in the land… how do I add pic to this.. I hated pavakai whole life until I found this recipe.. thank you
Thank you!
When do u add salr to bitterguord gojju?
along with the spice powders
Hi I made the gojju but the it’s still very bitter! Any suggestions to make it lose the bitter taste?
saute for some more time. Roasting will take away the bitterness.
Interesting and well presented. First time I am seeing green chillies being added . How do you get the thickness if you do not add coconut or dry copra ?
Slow cooking for 30 minutes will do the trick.
Hi.. Can I substitute jaggery with sugar?
But the flavour wont be as good.
Vanakkam….
This s really a very tasty dish. My mom does the same way but leaving out coriander powder.and the green chilli would just be slit. I will prepare as in KC and let you know the feed back soon…. Keep going……I should say you dont need havels, prestege,wutchof anymore….you are doing a great job deary. I recommend you to read THAMIZHAR UNAVU by KAALACHUVADU publications.hope you don’t mind…..
Hi Andal. Thank you for suggesting. Will definitely try to get and read dear. Wish you guys a great new year!