Bitter gourd curry I Hagalakayi Kosambari recipe

Preparation Time : 15 min Cooking Time : 15 min Serves : 4

This is another version of making Bitter gourd curry A unique dry curry, Hagalakayi kosambari is a tasty side dish for roti or rice. It is an easy to make a side dish with simple ingredients. A coconut based south Indian curry, perfect to enjoy as a side dish for sambar rice.  


Bitter gourd – 200 gm

Turmeric – 1/2 tsp

Mustard – 1/4 Tsp

Curry leaves – 1 spring

Onion – 1 or 2 chopped

Tamarind – marble sized ball

Jaggery – 1 or 2 tsp crushed

Salt to taste

Oil to fry

To grind –

Coriander – 3/4 Tsp dry roasted

Cumin – 1/2 tsp dry roasted

Kashmir chilies – 2 or 3 no’s

Coconut – 1/4 cup




Rinse Bittergourd chop it into small pieces, take  1/2 bowl of water in a vessel, add turmeric and salt in it, immerse chopped veggies in it for 15 min,

Meanwhile, Soak tamarind in 2 tsp of hot water for 10 min, then squeeze it, remove the waste from it and keep the juice ready.


Remove the water drain the water with a colander,

Heat oil in a pan, deep fry it in oil until it turns light brown (until cooked)

(it doesn’t take much oil or you can shallow fry by adding little oil. ) and set aside.


Add all the ingredients in a mixer jar, grind it to a coarse mixture without adding water.


Heat 1 tbs of oil in a pan, when it is hot add mustard, allow it to sizzle, add curry leaves allow it to splutter then add chopped onion fry until it turns translucent then add grounded mixture saute for a while,


add deep fried veggies into it, stir fry


Now add tamarind juice and jaggery to taste, check the taste add salt if necessary.


Cook covered for 2 min in a medium flame, switch off the flame


Serve hot as a side dish for rice or rotis.

Note –

You can chop bitter gourd of your desired shape, either round or chopped finely.

You can also add raw cumin and coriander in preparation.

Adding jaggery is optional.

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