Curry recipes | Havyaka

Haagalkaayi hashi | Bitter gourd raita

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Haagal kaayi or karela or bitter gourd or bitter melon or bitter squash is one of the most popular vegetable in havyaka kitchen. Not everyone fond of this vegetable and many may wrinkle their noses at the mere mention of bitter gourd. But I fall into the other category of liking this humble vegetable. In fact this scaly green vegetable is one of my favourite.

Hashi is similar to raita and is mixed with plain rice to eat. Finely chopped tender bitter gourd is lightly fried with a few spices and then mixed with thick curd. Homemade curd is recommended to make hashi. In this recipe, I have used sandige menasu or majjige menasu aka sun dried green chilli. You can substitute this with a fresh green chilli.

Try using tender bitter gourds. If bitter gourds are with seeds, discard the seeds. Do not use red, i.e. ripe bitter gourd. I read somewhere that consuming these seeds often is said to be toxic. Moreover, I believe in consuming more of gut friendly food, and I have a notion that these seeds may damage my intestine with its sharp edges!

Prep time

21 mins

Cook time

-

Cool off time

-

Total time

21 mins

Course

Curry

Diet

Vegetarian

Difficulty level

Easy

Servings

1 cup

Ingredients

1 medium or 2 small tender bitter gourd
1 cup thick and fresh curd
1 green chilli or 2 sandige menasu (majjige menasu / sun dried green chilli)
½ tablespoon oil
½ teaspoon husked and split black gram (uddina bele or urad dal)
½ teaspoon mustard seeds
Salt as required

Cookware / Utensils

Pan
Bowl(s)
Spoon

Instructions

How to make Haagal kaayi hashi

Wash bitter gourd thoroughly and trim off both the edges. Then finely chop the bitter gourd.

Also, finely chop green chilli and keep aside if you are using green chilli.
Take ½ tablespoon oil in a thick pan and heat it on a low flame.
Piece sandige menasu roughly and add to the heated oil. Let it be slightly crisp.

Skip this step if you are using green chilli.
Add ½ teaspoon husked split black gram and fry for few seconds.
Add ½ teaspoon mustard seeds and let them splutter.
Now, add chopped bitter gourd. Also add chopped green chilli. Mix well.
Fry the bitter gourd for a minute or two while stirring frequently.
Now, add salt as required.
Continue to fry for about 6 to 7 minutes while stirring frequently.
Then switch off the heat. Let it cool completely.
Now, take 1 cup curd in a bowl.
Add fried bitter gourd.
Mix well and serve with plain rice.

Step by step guide

How to make Haagal kaayi hashi

1. Wash bitter gourd thoroughly and trim off both the edges. Then finely chop the bitter gourd.

Also, finely chop green chilli and keep aside if you are using green chilli.

2. Take ½ tablespoon oil in a thick pan and heat it on a low flame.

3. Piece sandige menasu roughly and add to the heated oil. Let it be slightly crisp.

Skip this step if you are using green chilli.

4. Add ½ teaspoon husked split black gram and fry for few seconds.

5. Add ½ teaspoon mustard seeds and let them splutter.

6. Now, add chopped bitter gourd. Also add chopped green chilli. Mix well.

7. Fry the bitter gourd for a minute or two while stirring frequently.

8. Now, add salt as required.

9. Continue to fry for about 6 to 7 minutes while stirring frequently.

10. Then switch off the heat. Let it cool completely.

11. Now, take 1 cup curd in a bowl.

12. Add fried bitter gourd.

13. Mix well and serve with plain rice.

Notes

Try using tender bitter gourds and do not use ripe ones. If the seeds are developed please discard the seeds.
Do not fry the bitter gourd too much. It can be slightly golden but not brown or black. Frying too much may drain its nutrients.
You can use little oil to fry bitter gourd or you can even air fry.
Cool the fried bitter gourd completely before adding it to the curd. Adding hot may curdle the curd.