BITTERGOURD-HAGALKAI CHUTNEY

Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.

Chutney is prepared in many varieties.

Today I am preparing Bittergourd/Hagalkai Chutney. It is very tasty, easy to prepare, can be stored for 4-5 days. It goes well with hot rice with oil/ghee, chapathi, dosa etc

Ingredients :

Bittergourd/Hagalkai pieces      1 cup

Chana dal                                            2 tsp

Urad dal                                              1 ½ tsp

Menthya                                              ½ tsp

Jeera                                                     ½ tsp

Grated coconut                                4-5 tsp

Red chillies                                        8-10

Hing                                                      one pinch

Tamarind                                           1 small lemon size

Jaggery                                               1 small pea size

Curry leaves                                     6-7 strands

Coriander leaves                             half fist full

Salt to taste

For tempering :

Oil                                                      1 tsp

Mustard seeds                                  ¼ tsp

Method :

Wash Bitter Gourd/Hagalkai, remove the seeds and cut into small pieces and keep aside.

Take a pan dry roast urad dal, chana dal, menthya, jeera, hing, red chillies, curry leaves.  No need to fry Bittergourd/Hagalkai.

Bittergourd/Hagalkai Chutney

Remove the fried items from the flame and add tamarind into the fried items so that it becomes soft.

Allow to cool for about 10-15 mins.

In a mixie jar put all fried ingredients, Bittergourd/Hagalkai pieces, grated coconut, jaggery, coriander leaves, salt to taste and grind into coarse-fine paste by adding little water. Do not add more water as taste diminishes and shelf life will become less.

Bittergourd/Hagalkai Chutney

Bittergourd/Hagalkai Chutney

In a pan take 1tsp oil and when it is hot add mustard seeds to splutter.

Bittergourd/Hagalkai Chutney

Now add the grounded chutney and fry for 3-4 mins or until the water content is driedup.

Bittergourd/Hagalkai Chutney

Now Bitter Gourd/Hagalkai Chutney is ready to serve.

Bittergourd/Hagalkai Chutney

Bitter Gourd/Hagalkai Chutney goes well with hot rice with oil/ghee.

It can also be served with chapathi, dosa, poori, naan.

 

Tips :

Do not over fry the items as it may give you bitter taste. You can adjust chillies as per your taste. If you do not add more water while grinding shelf life will be more. You can use for 3-4 days, if refrigerated you can use for a week.

Shyla Nagesh

http://brahmin.kitchen

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