Monday, April 23, 2012

Bitter Melon Fry / Haagalkai Palya

Most of them I hear, say 'I can't eat that bitter thing..'.  Some of them like the taste of bitterness with spices.  This is for the latter group of people :)

Preparation Time - 5 mins
Cook Time - 15 mins
Serves - 2

Measurements & Ingredients:
  • Bitter Gourd(hagalkai/karela/karli) - 2
  • Oil - 3 - 4 tspns
  • Red chili powder - 2-3 tspns (depending on your spice level)
  • Coriander powder(dhaniya powder) - 2-3 tspns(in equality with the red chili powder)
  • Salt to taste

Cut the tips of the bitter gourd.  If the inside of it is ripened(if so, it will be red in colour), scoop the inside part and discard.  Even otherwise, if you do not want the seeds you can scoop it out. 

Now cut the bitter melon into thin round slices. 

 Heat oil in a pan.  To this add the chopped bitter melon slices and saute for 5 mins on low medium heat.

Then add the red chili powder, coriander powder and salt.  Mix well but gently.

Let it cook for 5-7 mins with occasional stirring the colour changes and you can see it getting roasted.


The fry is ready to serve!

It is better to use a non stick pan for this.  If you use steel pan, you will have to use more oil and stir more frequently.  If not, it will stick to the bottom of the pan.

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