Posting yet another classic coastal Karnataka recipe – ” Hagalakayi chutney or Bitter gourd chutney “. This dish is a very simple one, yet the taste is very appetizing .Bitter gourd chutney has a special taste, a combination of sweet, tangy, spicy and a light touch of bitterness. Tastes amazing with hot rice ( drizzle few drops ghee / oil ) , curd rice , dosa , idli , coorgi rotti etc .
I agree Bitter gourd is one of those vegetables which many of them hate because of its bitterness. But i think cooking with bitter gourd is an art and when cooked right with right ingredients it really tastes good. Actually bitter gourd recipes get a unique taste by inheriting bitterness itself. From health benefits perspective bitter is also better
Bitter gourd is one among the healthiest vegetable.You can see health benefits of Bitter gourd here, so that all those self-confessed bitter gourd haters out there would be inspired to give this veggie a try. But thank God, in my home, everyone loves bitter gourd and its diverse dishes.
Whenever I’m going out of station for a few days, my FIL brings home a few bitter gourds and I know I’ve to make a chutney out of this and stock in our refrigerator. he and my daughter love this chutney a lot.
Few variations you can do while making this Bitter gourd Chutney are as follows :
- You can add finely chopped onion while tempering, roast them to golden brown and later add ground bitter gourd paste.
- Another option is: Deep fry karela pcs. Separately grind masala and karela. Roast the masala for 10 mins and finally add karela paste to the roasted masala. Mix well. Fry for 5 more mins. But the procedure is lengthy and also deep-frying karela in oil is more calorie.Taste-wise also they do not make any difference.
Those of you who haven’t tried it pls give it a try you’ll be hooked and I assure you they would really not taste that bitter … Here you go …