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# Bitter Gourd Stir Fry Recipe
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| **Prep time** | 30 min |
| **Cook time** | 20 min |
| **Total time** | 50 min |
| **Serves** | 3 servings |
## Ingredients
* 1 big bitter gourd / kanchal / haagalakai / karela
* 1 tsp salt *(for marination)*
* preferably coconut oil *(1-2 tbsp oil,)*
* 1 cup water
* ½ tsp mustard seeds
* ½ tsp chana dal
* 1 red chilli *(dried)*
* ½ tsp urad dal
* few curry leaves
* pinch of hing /asafoetida
* 1 cup tamarind juice
* 1 big piece jaggery / gud *(or as required)*
* ½ tsp turmeric powder
* 1 tsp rasam powder
* 2 tbsp fresh / desiccated coconut
## Instructions
1. slice the bitter gourd / kanchal / haagalakai into thick slices.
2. remove the seeds and spongy centres.
3. transfer the sliced bitter gourd into a large bowl and add a tsp of salt.
4. mix well and allow it to rest for 20-30 minutes.
5. now rinse the bitter gourd under cold water.
6. in a large kadai, add a tbsp of oil along with mustard seeds, chana dal, urad dal, dried red chilli, curry leaves and hing.
7. fry and allow to splutter.
8. add the squeezed and drained bitter gourd and stir-fry for 3-4 minutes.
9. now spread them well on a kadai and cook for about 10 - 15 minutes or until softened.
10. now add tamarind juice.
11. also add jaggery and turmeric powder. add salt if required only.
12. mix well and allow to cook for 15 minutes or till water drains completely.
13. once the water gets drained off completely, add rasam powder and fry for a minute or 2.
14. add a tsp of oil over it.
15. garnish with fresh or desiccated/ shredded coconut.
16. serve kanchal palya hot with rice or chapathi.
## Step-by-step
slice the bitter gourd / kanchal / haagalakai into thick slices.
remove the seeds and spongy centres.
transfer the sliced bitter gourd into a large bowl and add a tsp of salt.
mix well and allow it to rest for 20-30 minutes.
now rinse the bitter gourd under cold water.
squeeze off the water well. keep aside. by doing this bitterness will reduce.
in a large kadai, add a tbsp of oil along with mustard seeds, chana dal, urad dal, dried red chilli, curry leaves and hing.
fry and allow to splutter.
add the squeezed and drained bitter gourd and stir-fry for 3-4 minutes.
now spread them well on a kadai and cook for about 10 – 15 minutes or until softened. stir in between to cook uniformly.
now add tamarind juice.
also add jaggery and turmeric powder. add salt if required only. i am not adding extra salt as i have marinated well with salt.
mix well and allow to cook for 15 minutes or till water drains completely. stir in between.
once the water gets drained off completely, add [**rasam powder**](/recipes/rasam-powder-recipe-udupi-saaru-pudi) and fry for a minute or 2.
add a tsp of oil over it. this is optional, however, enhances flavour.
garnish with fresh or desiccated/ shredded coconut.
serve kanchal palya hot with rice or chapathi.
## Video
## Notes
* adjust the jaggery as per your taste. i have added a piece as i do not like the bitterness.
* soak and marinate with salt for atleast 10 minutes. else bitter gourd will be very bitter.
* remove the seeds as they are the reason for bitterness. however, if your bitter gourd seeds are tender then you can use them.
* adjust the amount of jaggery, if you are diabetic.
* use [**udupi rasam powder**](/recipes/rasam-powder-recipe-udupi-saaru-pudi) to get rich flavour.
* you can also keep a heavy weight over bitter gourd while soaking with salt. this helps the bitterness to come out quick.
* always, wash and squeeze of excess water and bitterness from the sliced bitter gourd.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bitter-gourd-stir-fry-recipe-hagalkayi-palya-karela-stir-fry-recipe/](https://hebbarskitchen.com/bitter-gourd-stir-fry-recipe-hagalkayi-palya-karela-stir-fry-recipe/)
