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Hagalakayi Gojju, Bitter gourd Gojju Recipe, Pavakkai Thokku recipe

December 10, 2015 by Suguna Vinodh 12 Comments

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hagalakayi-gojju-bittergourd-gojju-recipe
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.

hagalakayi-gojju-bittergourd-gojju

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.

hagalakayi-gojju-bittergourd-gojju-tempering

Add in the spice powders, salt and the tamarind extract. Reduce the flame to low and let it cook for 30 minutes.

hagalakayi-gojju-bittergourd-gojju-tamarind

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.

hagalakayi-gojju-bittergourd-gojju-jaggery

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

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hagalakayi-gojju

Hagalakayi Gojju Bittergourd Gojju Recipe


★★★★★

5 from 4 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 5 mins
  • Yield: 10 servings 1x
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Description

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.


Ingredients

Scale

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

  1. Clean and cut the bitter-gourd into small pieces.
  2. 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.
  3. Add in the spice powders, salt and the tamarind pulp. Reduce the flame to low and let it cook for 30 minutes.
  4. 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.
  5. 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

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. SAVITHRI S says

    June 10, 2020 at 10:57 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 11, 2020 at 4:30 pm

      Thank you!

      Reply
  2. VP says

    November 19, 2019 at 6:32 pm

    When do u add salr to bitterguord gojju?

    Reply
    • Suguna Vinodh says

      July 22, 2020 at 5:29 pm

      along with the spice powders

      ★★★★★

      Reply
  3. Sj says

    October 16, 2018 at 11:36 am

    Hi I made the gojju but the it’s still very bitter! Any suggestions to make it lose the bitter taste?

    Reply
    • Suguna Vinodh says

      July 22, 2020 at 5:29 pm

      saute for some more time. Roasting will take away the bitterness.

      Reply
  4. Aparna says

    September 10, 2018 at 11:43 am

    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 ?

    Reply
    • Suguna Vinodh says

      July 22, 2020 at 5:30 pm

      Slow cooking for 30 minutes will do the trick.

      ★★★★★

      Reply
  5. Nisha says

    April 10, 2017 at 7:28 pm

    Hi.. Can I substitute jaggery with sugar?

    Reply
    • Suguna Vinodh says

      April 11, 2017 at 1:29 am

      But the flavour wont be as good.

      Reply
  6. andal says

    January 7, 2016 at 5:41 pm

    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…..

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 7, 2016 at 8:53 pm

      Hi Andal. Thank you for suggesting. Will definitely try to get and read dear. Wish you guys a great new year!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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