How to Make Bitter Gourd (Hagala Kai) Chutney
Bitter Gourd Chutney
Try this Authentic Indian Curry
I often remember the bitter gourd chutney/sauce made by my mother. She had miraculous hands that used to cook decadent foods in a cost-conscious way. She used very few ingredients. Her recipes were simple, yet very delicious. This bitter gourd chutney is one of her recipes that I inherited.
This chutney is not bitter at all. It is like any other vegetable chutney. But... yes! It has a distinct flavor and tastes of bitter gourd. You will love to have this chutney as a side dish for boiled rice or pancakes. Now, let me share the recipe.
Some Important Tips:
This chutney must always be a bit hot, spicy, and sour compared to other chutneys. Hence, use slightly bigger quantity of chilies, tamarind, and salt. This combination comes out so awesome that you will forget the fact while eating the chutney that bitter gourd tastes bitter!
Ingredients for Making Bitter Gourd Chutney
- 1 1/2 cups bitter gourd, finely chopped after removing the fibrous inner part with seeds.
- 1 tsp sesame seeds
- 1/2 tsp white lentil, or de-husked split black lentil
- 1/2 tsp coriander seeds
- 2 pinches hing/asafoetida powder
- 6-7 dry red chilies, moderate hot variety, broken
- 6 curry leaves
- 2-3 tsp oil, preferably coconut oil, or any other oil
- 2 tsp jaggery powder
- 2 cups coconut, grated
- small lemon size tamarind, soaked in very little water
- 1/4 tsp turmeric powder
Step-By-Step Instructions and Images for Making Bitter Gourd Chutney or Hagala Kayi Chutney:
- Wash the bitter gourd. Remove the fibrous inner parts. Discard them. Chop the remaining portion. Put them in a bowl. Apply some salt and turmeric powder. Mix well. Keep it aside for 30 minutes.
- After that, mix once again. Squeeze bitter gourd pieces by tightly holding them inside your palm. This is how you remove the bitter water from them. Set the pieces aside.
- Heat a teaspoon oil in a deep-bottomed pan. Add sesame seeds and white lentils. Saute them till golden brown. Throw in broken dry red chilies, curry leaves, coriander seeds, and hing powder. Saute for 30 seconds.
- Add grated coconut to the same pan. Mix together and fry on a very low fire to make the coconut a bit crispy. Now, you get a very nice aroma of the fried coconut. Turn off the fire. Transfer the contents to a steel plate. Keep aside for cooling.
- In the same pan, add remaining oil. Add bitter gourd. Saute for about 8-9 minutes or till bitter gourd shrinks, becomes dry and fried. Turn off the stove. Keep aside for cooling.
- Take fried mix and cooked bitter gourd in a mixer or grinder. Add jaggery powder, soaked tamarind, and salt. Grind while adding water little by little to get a near-smooth semi-solid sauce. Check for the taste. Add salt if necessary. Mix well.
- Bitter gourd chutney or hagala kayi chutney is ready to serve! Enjoy eating it with boiled rice or pancakes. Use it as a side dish for lunch or dinner. This chutney is tangy, sweet, and spicy all in one with a nice flavor of bitter gourd.