Bitter Gourd (Karela) Curry / Hagalakayi Gojju (Menasakai)
This delicious curry originates from Udupi-Mangalore - the coastal regions of Karnataka, India. It strikes the perfect balance between spicy, tangy, bitter, sweet and salt. The joy is enhanced if the gourds are home-grown!
Servings 4 People
Calories 80kcal
Ingredients
- 2 Cups Bitter Gourd Fine cut
- 6 Tablespoons Tamarind Extract juice by soaking tamarind in warm water
- 1 Teaspoon Salt Or to taste
- 1/2 Teaspoon Turmeric Powder
- 1 Tablespoon Jaggery Powdered
Masala (For Grinding):
- 1 Tablespoon Sesame Seeds
- 2 Teaspoons Chana Dal
- 2 Teaspoons Urad Dal
- 1/4 Teaspoon Methi (Fenugreek) Seeds
- 3 Dry Red Chili Or to taste (use Guntur for spice; Byadige for color)
- 1 Tablespoon Grated Coconut Fresh
Tempering:
- 1 Teaspoon Coconut Oil
- 1/4 Teaspoon Asafoetida (Hing)
- 1/2 Teaspoon Mustard Seeds
- 2 Dry Red Chili
- 1 Curry Leaves Sprig
Instructions
Masala (For Grinding):
- Dry roast sesame seeds until they turn a light brown and fragrant. Set aside to cool.
- In the same pan, dry roast chana dal, urad dal, methi (fenugreek) seeds, dry red chili and grated coconut until the lentils and coconut are lightly browned.
- Grind all the above to a fine powder.
- Wash and chop bitter gourd (karela) into small pieces. Remove seeds that are not tender.
- Wash and soak tamarind in 1/2 cup water for 10 minutes and extract the juice.
- In a thick bottom vessel, add bitter gourd pieces, tamarind juice and salt. Cook on a low-to-medium flame, with lid on. Stir once in a while to make sure the bitter gourd does not stick to the bottom of the vessel. Add a bit of water if needed.
- When the bitter gourd pieces are cooked, add the ground masala, turmeric powder and powdered jaggery. If you need the menasakai to be more liquid as it is made traditionally, add some water along with the ground masala. Mix well and cook for an additional 2-3 minutes.
Tempering:
- In a small kadai (tempering pan), heat coconut oil. Splutter mustard seeds. Add dry red chili, curry leaves and asafedita (hing). Turn off the heat. Add the tempering to the Menasakai, mix well and serve.
Notes
*Use organic ingredients wherever possible
Nutrition
Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 179mg | Fiber: 3g | Sugar: 6g | Vitamin A: 385IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 1mg