Wednesday, 19 June 2013

Halgalkai Palya ( karele ke sukhi sabzi)

This is a popular havyaka dish and very good for rainy season. This is a traditional recipe which i have learnt from my mom. Palya is kannada name given to dry form of sabzi. Its usually made a little excess and stored for few days. 

Preparation time :- 30 mins
Cooking time: 20 min

 firstly listing the ingredients required to make the homemade masala required for this dish.

  • 10-15 grams of urad dal
  • 20-30 grams chana dal
  • 2-3 tspn of jeera seeds
  • 3-4 tspn of coriander seeds
  • half inch of cinnamon stick
  • 10 tspn of coconut oil
The remaining ingrdients are:-
  • 2 cup of finely chopped bitter gourd.
  • 2-3 tspn of tamarind pulp
  • 20-30 grams of jaggery
  • 2-3 whole red chillies (broken)
  • 7-8 curry leaves
  • Salt to taste
 Homemade masala:-
  •  First in a pan roast together urad dal, chana dal,  jeera seeds, coriander seeds, cinnamon seeds adding a bit coconut oil.
  • Roast properly for about 10-15 minutes till the aroma starts coming through it.
  • Let it cool before grinding into a fine powder. You can make it in excess and store in fridge upto 2-3 months as well. 
  • Your homemade masala is ready.
Now the final step,
  • Now in a separate pan heat coconut oil and to this add curry leaves and red chilly and let it splutter.
  • Now add the finely chopped bittergourd and let it cook for 10 mins,occasionally stirring in between.
  • Now add the tamarind pulp and the jaggery mix well and cook for another 10 mins before adding salt.
This sabzi can be preserved for upto 10 days. 

Suggested serving :- With plain hot rice.

Submitting to Nivedhanam: SIC-South Indian Cooking event of ANU'S HEALTHY KITCHEN