Hagalakayi Neeru Gojju

Hagalakayi Neeru Gojju, also known as Bitter Gourd Curry, is a traditional dish from Karnataka, India. This unique and flavorful curry offers a delightful balance of bitterness and tanginess, making it a favorite among locals. Bitter gourd, or hagalakayi in Kannada, is renowned for its medicinal properties and is celebrated for its ability to regulate blood sugar levels. Neeru Gojju translates to 'water curry,' indicating the dish's rich and soupy consistency.

Ingredients

• Bitter Gourd
• Tamarind
• Jaggery
• Mustard Seeds
• Grated Coconut
• Urad Dal
• Red Chillies
• Salt
• Oil

Preparation

To start preparing the Hagalakayi Neeru Gojju, wash and slice the bitter gourd thinly. Soak a lemon-sized ball of tamarind in warm water and extract its juice. Grate half a cup of coconut and set it aside for later use.

Cooking Process

1. Heat 2 tablespoons of oil in a pan. Add a teaspoon of mustard seeds and let them splutter.
2. Add a tablespoon of urad dal to the pan and roast until golden brown.
3. Include 2-3 whole red chillies and sauté for a minute.
4. Add the sliced bitter gourd to the pan and cook until it's soft.
5. Pour the tamarind juice into the pan, allowing the flavors to meld.
6. Add one tablespoon of jaggery and salt to taste. Stir well.
7. Finally, add the grated coconut and mix thoroughly.
8. Simmer the curry on low heat for 10-15 minutes.
9. Use a cooking timer to ensure precise timing and prevent overcooking.

Serving Suggestions

Hagalakayi Neeru Gojju is best enjoyed with hot steamed rice or fresh chapati. Its tangy and mildly spicy flavors pair perfectly with balanced meals. Serve it as a part of a traditional Indian thali along with sambar, rasam, and vegetable stir-fries to impress your family and friends. The dish can also be refrigerated and consumed within 2-3 days, as its flavors develop even further over time.