• The first step towards making this recipe is preparation of dry coconut masala, then frying the chopped bitter gourd and cooking with masala.

How to make dry coconut masala?

• Dry coconut masala for palya is prepared by roasting basic Indian spices along with coconut. Gather all the spices mentioned in the ingredients list. We add equal proportion of chana dal and urad dal slightly less coriander seeds and cumin.
• Heat oil in a small frying pan. Roast chana dal until lightly golden.
• Add urad dal to this fry well. Roast everything under low heat, until you get a nice aroma.
• Coriander seeds and cumin are also added while roasting.
• Next red chilies and curry leaves are added and fried well until you get nice aroma.
• Add grated dry coconut to this and slightly roast until it becomes warm with light changes in colour.
• We must roast all spices and coconut on low heat to avoid burning spices. Roast slowly till you get proper colour and aroma of spices. This is an important step to get a perfectly aromatic masala blend.
• Cool the masala ingredients and grind them into fine powder without adding any water. This should be completely dry. Keep this aside until we fry bitter gourd.

Frying bitter gourd

• This is an important step in the recipe. As my kids do not eat this dish if it’s bitter to taste. I have found a way to still feed them with this.
• I follow this method of removing bitterness.
• Coconut oil is heated in a frying pan. Mustard seeds are added and fried until they splutter. Next add finely chopped bitter gourd, it is fried in oil for 8 to 10 minutes on medium heat. They turn dark green to light green and get cooked in the process. This way we can remove bitterness and cook well until soft.
• However, if you do not want to remove the bitterness, just fry the finely chopped bittergourd in oil for less time, just until it becomes soft.
• After frying bitter gourd, we add ground masala, salt and jaggery powder. Fry well until it becomes dry.
• Add asafoetida or hing and fry again to make the palya completely dry. Bitter Gourd fry or Hagalakayi palya or Karela Fry or Kakarakaya fry is ready.

Serving suggestions:

• Bitter gourd stir fry is best served with hot rice either sona masuri or boiled rice. It can be served as chutney powder along with dosa and idli.
• This stir fry tastes the best with coconut oil. If you do not like coconut oil, can add ghee for flavour.

Storage suggestions:

• Bitter gourd stir fry can be stored in airtight containers. It can be stored in room temperature for 1 to 2 days if its completely fry and moisture free. However, if there is some moisture, then you cannot store at room temperature.
• If you still have some leftovers, then store in airtight container in your refrigerator. Bitter gourd stir fry can be refrigerated or frozen for a week.
• If refrigerated, bring the stir fry back to room temperature and reheat by simply stirring it once. Serve them fresh and enjoy.