Hagalakai Bendekai Gojju Recipe | Bitter gourd and Lady's finger Curry 

Hagalakai and bendekai is a popular combination for a tangy sweetish curry in our homes. Since no one prefer to eat bitter gourd alone given its bitterness taste, along with bindi/ okra / lady finger the curry tastes amazing. This hagalakai bendekai gojju / curry is again a traditional dish from our ancestors. I didn't find these combined veggie recipe when I googled, either bendekai / ladys finger or hagalakai / bitter gourd are made separately and not combined together. So I thought this would be an unique recipe for all. 

To beat the bitterness in the Hagalakai, tamarind and jaggery is used lavishly in this dish. Hagalakai bendekai gojju can alone be a main course curry for hot rice. 

Bitter gourd and ladyfinger / bhindi curry is a taste enhancer, whenever one feels bored of eating regular dal and sabzi as a routine food, once in 15 days make this curry/ gravy to give a different and sharp taste food. This is a must try unique curry. 

Hagalakai and Bendekai are sauteed in oil with onions and tomatoes, then cooked in spice and tamarind pulp, finally jaggery is added and then garnished with fresh grated coconut to enhance the taste. Do try this recipe without fail, these traditional dishes should not be missed trying out. Enjoy this curry with rice and papad. 

You can also try this recipe without jaggery, my husband like bitter taste so I remove some curry before I add in jaggery, but this will be too bitter and very few people like this taste.

Except my husband others at home prefer with jaggery, tastes tremendous and sure to fall in love with this ' bitter gourd and lady's finger curry / gojju' once tasted. 

Hagalakai Bendekai Gojju Recipe | Bitter gourd and Lady's finger Curry  Cuisine: Indian / South Indian Cook time: 20 minutes Servings : 6

Ingredients  Bendekai / Lady's finger - 1/4 Kg Hagalakai / Bitter gourd - 1  Onion - 2 medium sized finely chopped Tomatoes - 2 medium sized finely chopped Tamarind pulp/ extract - big lemon size Jaggery - 2 table spoons Fresh Coconut grated - 2 table spoons  Chilli powder - 1 1/2 teaspoon  Curry leaves - few  Tempering  Oil - 2 teaspoons Mustard - 1/4 teaspoon Jeera - 1/4 teaspoon Turmeric - 1/4 teaspoon

Instructions   Heat oil in a pan add mustard and jeera, wait till mustard splutters Add finely chopped onions, curry leaves and saute well and then add hagalakai/ bitter gourd cut into rings and saute for few minnutes Now add bendekai cut into 1/4 inch pieces and saute all together well for about 2 to 3 minutes Once vegetables are sauteed well, add finely chopped tomatoes and mix together well for again 2 minutes Add turmeric, chilli powder give a thorough mix and add in salt  Add tamarind extract and if required add some more water and cook until veggies are cooked  Add jaggery once veggies are cooked and stir well and allow to simmer for about 2 minutes  Finally add grated coconut and switch of the flame  Tasty Hagalakai bendekai gojju is ready to be served with rice

Tips:

Saute hagalakai/ bitter gourd and bendekai well in oil before adding in tomatoes

If you like sweet add in more jaggery or reduce it otherwise.

Wipe out lady finger after wash, to avoid stickiness

Alter the ingredient's quantities as per the amount of veggies taken 

Note:

People who do not like coconut, can avoid grated coconut and instead add in roasted and coarsely crushed peanuts at the end 

Home made chilli powder can be used, Byadgi chillies for deep red color and Guntur chillies are used for more spicy

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You might also like some of the simple and traditional recipes from my blog

Coconut Sweet chutney for Idli

Traditional Upsaaru Khara

Quick and Simple Peanut ladoo

Majjige Huli - quick to make 

Traditional simple and easy Sweet Puri

Kadlepuri Uppittu

Healthy Pakada Unde

Masala Akki Roti

Soft Akki Roti 

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How to make ' Hagalakai Bendekai Gojju Recipe | Bitter gourd and Lady's finger Curry ' with Step-by-step pictures

Heat oil in a pan add mustard and jeera, wait till mustard splutters, add onions,  curry leaves and saute

Add Hagalakai/ bitter gourd cut into rings 

Now add bendekai cut into 1/4 inch pieces and saute all together well for about 2 to 3 minutes

Once vegetables are sauteed well, add finely chopped tomatoes and mix together well for again 2 minutes

Add turmeric, chilli powder give a thorough mix and add in salt 

Add tamarind extract and if required add some more water and cook until veggies are cooked 

Add jaggery once veggies are cooked and stir well and allow to simmer for about 2 minutes 

Finally add grated coconut and switch of the flame 

Tasty Hagalakai bendekai gojju is ready to be served with rice