Bittergourd - also called Kaakarkaaya in Telugu, Paavakaa in Tamil, Haagalkay in Kannada and Karela in Hindi is an Indian vegetable that is considered one of the healthiest of gourds. It has a bitter taste as the name suggests and is extremely nutritious in regulating blood sugar levels. In Ayurveda, the ancient science of Indian medicine, this gourd is considered as a cure to diabetes.
We at home love this vegetable. I make this in various forms to please our palate. It is definitely an acquired taste, this gourd. My kids used to scrunch up their noses at the sight and taste of this vegetable initially, but now they like it and have begun to relish its bitter taste!
My favorite way to make this vegetable is the Karnataka style - Haagalkay Gojju!. Have I told you guys about Gojju? Gojjus are ever so popular in Karnataka. Pretty much anything can be whipped up into a gravy like dish and can be called gojju. Any vegetable, any fruit! I have seen people make stuff like “Apple Gojju”! Now come on .. could there be a worse twist! Of course the quintessential “Pineapple Gojju” of North Karnataka is delicious and is a must have dish in a traditional North Karnataka meal. It is usually served as a side in Karnataka weddings! Ok, now I’m deviating form the post…Haagalkay gojju goes great with chapathis or with Rice. Try this dish and you’ll thank me for having tried this vegetable.

You will need:
5 bittergourds - Wash, Slit in the middle, scoop out the seeds and throw, chop the rest of the vegetable into tiny cubes.
½ tsp Turmeric powder
1 tsp Red chilli Powder
2 tsp Sambar Powder
1 tsp Dhaniya Powder
2 tbsp Tamarind pulp
½ cup Coarsely powdered Peanuts (Roast the peanuts without oil, remove the skin and powder coarsely in a mixer or coffee grinder)
2 tbsp grated Fresh Coconut
1 tsp powdered jaggery or brown sugar
Salt to taste

For Seasoning:
3 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds (jeera)
1 pinch Asafetida (Hing)
Curry leaves

Method:
In a pan, heat the oil. Add mustard seeds, cumin seeds, asafetida (hing), curry leaves. When the mustard splutters, add the chopped bittergourd pieces. Then add the the turmeric powder and mix well. Sauté for about 10 minutes stirring in between until the bittergourd pieces are slightly roasted.
Then add the chilli powder, sambar powder, dhaniya powder, salt and tamarind pulp. Cook until oil leaves the sides.
Then add the peanut powder, grated coconut and jaggery (or brown sugar) and mix well. Garnish with chopped cilantro and serve hot.