Bitter Gourd Palya / ಹಾಗಲಕಾಯಿ ಪಲ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Last week, we had been to a shop nearby for the weekly shopping. There, I saw some fresh bitter gourd in the vegetables counter. Simply I went there and picked few of them. It was a long time ago I prepared Bitter Gourd Palya at home. Bitter gourd makes me remember one funny incident happened when we were in Australia. It was not even a month ago we stayed there, we had been to a Weekend Market where farmers themselves come directly and sell their produces. We had bought some bitter gourd from there and I prepared Palya. As far as I observed, water content is relatively high in most of the vegetables available in Australia. Bitter gourd palya needs to be fried for longer time till the water content is almost reduced. I prepared Palya with 2 - 3 bitter gourd, once it was nicely roasted and done, I could have measured the quantity in spoons! :D It was reduced that much!! After this experiment, I never tried Bitter Gourd Palya during my stay there:)
This Palya recipe is from one of my relatives in Bangalore. My mom does it in a different way, but I prefer this kind of palya most of the times! This palya tastes very good and you won't feel the bitterness anytime. Since it is roasted nicely, it can be used up to 10 - 12 days.

Preparation Time: 1 1/2 hours
Servings: 8 - 9
Bitter gourd - 2 nos
Turmeric powder - 1/2 spoon
Salt to taste
Amchur powder / HuLipudi - for taste
Jaggery 2 - 3 spoon or to taste

- For seasoning: Oil - 2 - 3 spoons, Dry red chilli - 1, Urad dal - 1 spoon, Mustard seeds - 1/4 spoon, Sliced green chillies - 2, Pinch of turmeric, Few curry leaves (optional)
- For Masala Powder: Oil - 1/2 spoon, Dry red chillies - 3, Chana dal - 2 1/2 tbsp, Urad dal - 1 1/2 tbsp, Fennel seeds - 1 spoon

Cut and remove the seeds from bitter gourd and chop them finely. Add 3 - 4 spoons of salt and 1/2 spoon of turmeric powder and mix it well and keep it closed for 30 minutes.
Squeeze off all the water content from the chopped bitter gourd using your hands.
Take a wide bottom pan for frying. Heat the oil, add red chilli pieces, urad dal, mustard seeds, turmeric, green chillies and curry leaves.
After the seasoning is roasted nicely, add chopped bitter gourd, salt, amchur powder, jaggery and mix well.
Saute it occasionally and fry on low flame for about 45 minutes.
In the meanwhile, keep the Masala Powder ready: Roast the above mentioned ingredients for Masala Powder using little oil and make a coarse powder.
Once the bitter gourd is roasted nicely and looks bit dry, add the masala powder and saute it well. 
Fry it for 4 - 5 minutes and switch off the flame.
Now, Bitter gourd palys is ready to accompany your meals!

  • To remove the bitterness of bitter gourd, mix the chopped bitter gourd with salt and turmeric and keep it for half an hour. Then, squeeze off all the water from bitter gourd by pressing with your hands. Then, use it for cooking.
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  1. Yum ...even I started to do this ...lovely pic

  2. i love bittergourd. i am going to try your recipe. yummy!

  3. Lovely recipe....looks absolutely mouthwatering!

  4. This is one recipe which I want to try it for a long time now, this time I'm not going to missing it, bookmarked your recipe :)

  5. Me & husband are bitterguard lovers,now I want to try in this way,and I cannot control laughing after reading the incident...haha you didn't want to fry about 10-12 or more bitterguards spending more time,just to prepare one dish...??haha yes,better avoid the dish :))

  6. Thank you all :)
    @ Amy: Yeah Amy, I thought just 2 - 3 bitter gourds will be enough..but it was not the case! Better to use atleast 10 - 12 of them there :)


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