HAGALKAI PALYA (BITTERGOURD)

This is a variation of the usual North Indian dish, the stuffed bitter gourd. In case  stuffed  bitter gourd  deep fry this after stuffing it with spices. To avoid deep frying, I tried this method. Turned out quite well

Ingredients:

Hagalkai/bitter gourd                          1/4 kg (cut as shown)
Onion                                                   1  big , slit as shown
Amchur powder                                   2 teaspoons
Salt                                                      1 level teaspoon
Red chilli powder                               1/2 teaspoon
Turmeric powder                                1 pinch

oil                                                           1 tablespoon

Method:

To quicken the process, take cut bitter gourd in a bowl, add salt, mix well and microwave for 2 to 3 minutes, tossing once or twice in between.

Now take oil in a thick pan and heat. Add soumph. When it turns golden brown add cut onions and turmeric. Fry for a minute. Add chily powder, mix and add cut bitter gourd and cook without adding water. Fry till cooked . Add amchur powder and mix well. After about a minute, remove from fire.

This tastes better when eaten the next day! The reason is that the hagalkai pieces will have absorbed salt and amchur and the palya will not be very bitter. If you like it bitter, you can eat the same day.

This is a side dish and tastes very well with plain roti and dal.