Bitter Gourd Palya, also known as Hagalakai Palya, is a simple and flavorful Karnataka-style vegetable dish made with bitter gourd, basic spices, lentils, curry leaves, black pepper, and fresh coconut. This recipe uses very few ingredients and does not require onion or garlic.
The bitter gourd is first sautéed with a tempering of mustard seeds, chana dal, urad dal, curry leaves, and turmeric. Cooking it slowly over low heat allows the bitter gourd to become tender while developing a delicious roasted flavor. Black pepper powder adds a gentle warmth, while vate huli powder (monkey jack powder) provides a pleasant tangy flavor. If vate huli powder is not available, lemon or lime juice can be used instead.
Freshly grated coconut is added after turning off the heat. It adds a mild sweetness and pleasant texture that complements the bitterness of the vegetable. You can also use dry grated coconut if fresh coconut is not available.
This simple vegan and no-onion, no-garlic bitter gourd palya is a wonderful everyday side dish. It goes particularly well with steamed rice and Bale Hannina Sasive (Banana Sasive). The combination of slightly bitter, tangy, spicy, and mildly sweet flavors makes this a comforting traditional Karnataka meal.

Ingredients:

• 2–3 bitter gourds, washed and chopped
• 2 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• Few curry leaves
• ¼ tsp turmeric powder
• 1 tsp salt, or salt to taste
• 1 tsp black pepper powder
• ¾ tsp vate huli powder (monkey jack powder), or lemon/lime juice to taste
• 2 tbsp freshly grated coconut

Method:

1. Wash and cut the bitter gourd into thin pieces as shown in the recipe.
2. Heat oil in a thick-bottomed pan over medium heat.
3. Add mustard seeds and allow them to splutter.
4. Add chana dal and urad dal. Fry until they turn golden brown.
5. Add curry leaves and turmeric powder.
6. Add the chopped bitter gourd and mix well.
7. Reduce the heat and cook for 8–10 minutes, stirring occasionally, until the bitter gourd is well cooked.
8. Add salt and mix well.
9. Once the bitter gourd is cooked, add black pepper powder and mix.
10. Add vate huli powder and mix well. If you don’t have vate huli powder, you can add lemon or lime juice according to taste.
11. Turn off the heat.
12. Finally, add freshly grated coconut and mix well.

Serving Suggestion:

1. Bitter Gourd Palya tastes especially good with hot rice and Bale Hannina Sasive (Banana Sasive) as a side dish. It is a simple, flavorful Karnataka-style combination that pairs beautifully with rice.