Hagala kayi palya. ( bitter gourd// karela subji)

Ingredients

Hagala kayi ( bitter gourd//karela)—2 medium sized
Tamarind soaked in water ( imli // hunase hannu)—big lemon size
Jaggery (Bella// gud)—3 small piece or 3 tablespoon
Saarina pudi ( rasam powder)—2 teaspoon   recipe here
Turmeric powder (arisina//haldi)—1 heaped teaspoon
Salt to taste

For seasoning (oggarane)

Oil- 2 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera seeds ( jeerige//cumin seeds)—1 teaspoon 

Curry leaves ( karibevu //kadipatta)—few

Method 

Wash the hagala kayi,cut it to length  wise and remove seeds.

 Chop them into thin slices.

Heat oil in a kadai or pan,once hot add mustard seeds,jeera,curry leaves,

When it stops spluttering add chopped hagala kayi slices and turmeric powder.

Fry for 5 minutes on medium heat.

When hagala kayi starts changing in colour ,add squeezed tamarind juice and jaggery.

Let it cook on medium flame till hagala kayi pieces become soft.

Then add rasam powder to it mix well and let it cook for 3 to 4 minutes.

Finally add salt and stir for 2 more minutes.

Now hagala kayi palya is ready.switch off  the stove and transfer to a bowl.

Serve with hot rice,chapattis,rotti,dosa.