Hagalakayi Gojju, Bitter gourd Gojju Recipe, Pavakkai Thokku recipe – Kannamma Cooks (2024)

Recipe for Karnataka style Hagalakayi Gojju, Bitter gourd Gojju Recipe, Pavakkai Thokku recipe. This dish can be stored in the refrigerator and used for up to ten days. Perfect as a side dish for rice or roti. Recipe with step by step pictures and video.

Bitter gourd is known as Hagalakayi in Kannada. Hagalakayi gojju or bitter-gourd gojju stands right in the middle of pickle and a chutney. It is so yummy and tart that even a person who doesn’t like bitter-gourd will become a convert. I tasted this gojju during my PG days in Bangalore at my friends PG. I had got the recipe long time back but it got lostsomewhere and I totally forgot about it. The recipe paper was stashed inside an old suitcase and I was thrilled when I saw it. I have made it 3-4 times now and its my new favorite. I have it with rice, chapati, dosa , almost everything. It never lasts that long at my place. Here is how to do Hagalakayi gojju or bitter-gourd gojju.

Here are other recipes from the site that uses bitter gourd as the main ingredient.
Bittergourd Recipes

Here is the video of how to make Hagalakayi Gojju, Bittergourd Gojju Recipe

Here is how to make Hagalakayi Gojju, Bittergourd Gojju Recipe
Clean and cut the bitter-gourd into small pieces. Remove the seeds and the white part as much as possible from the inside of the gourd before cutting. Set aside. Soak a big lime size tamarind in 2 cups of water for 30 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.

Heat Indian sesame oil or vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.

Add in the spice powders, salt and the tamarind extract. Reduce the flame to low and let it cook for 30 minutes.

Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.

Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The Hagalakayi gojju can be stored in the refrigerator for up-to ten days.

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