Bitter Gourd Palya Recipe
Bitter gourd is one of those vegetables which many of them hate because of its bitterness. From health benefits perspective bitter is also better. I often prepare palya, kayi rasa (a gravy) and chutney with this. Bitter gourd recipes get unique taste by inheriting bitterness itself. In Udupi bitter gourd is called as "Kanchal" and today it's bitter gourd palya that got chance to get posted from my drafts. Try it and let me know your comment.
Ingredients
Bitter Gourd- 1 big one
Tamarind- gooseberry size
Jaggery- big lemon size
Rasam powder- 1 tbsp
Turmeric powder- 2 tbsp
Salt - 2 tbsp
Seasoning
Mustard seeds- 1 tbsp
Urad dal- 1/2 tbsp
Red chilly- 1
Curry leaves- 1 strand
oil- 3 tbsp
Preparation
- Wash the bitter gourd, cut it lengthwise and remove all seeds. Chop it in to thin slices not pieces.Add 1 teaspoon of salt and 1 teaspoon of turmeric powder to bitter gourd slices and mix well. Keep it aside for 30 to 40 mins. Then add enough water and squeeze the bitter gourd slices with your hand. This helps to reduce the bitterness of bitter gourd.
- Soak tamarind in warm water, extract it's juice and discard the pulp.
Method
- Take a cooking pan and add seasoning ingredients oil, urad dal, mustard seeds, chilly and curry leaves one by one to it.
- When mustard seeds start spluttering add squeezed bitter gourd slices. Saute for 10 to 15 mins till the slices turn to be crispy and change in color.
- Now add tamarind juice, jaggery and salt. Let it cook till the bitter gourd slices become tender. Saute now and then to get it cooked evenly.
- Add Udupi rasam powder and mix it well for 3 minutes. Bitter gourd palya is now ready to be served with hot rice.
Note: 2 teaspoons of grated coconut can be added at the end which is optional. I have not added.
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