Haagalakayi (bittergourd) menskai
Haagalakayi menskai - This is udupi/South canara style recipe. Menskai is a sweet sour dish served during all functions in that region. The usual vegetables used for menskai are pineapple, mango and bittergourd.
Ingredients
Haagalakayi (bittergourd) - 5 to 6
Tamarind - gooseberry sized
Jaggery - 4 tbsp
Salt for taste
For masala
Coconut - 1/4 cup
Sesame seeds (ellu in kannada) - 2 tbsp
Coriander seeds - 2 tbsp
Cumin seeds - 1/2 tbsp
Chana dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Fenugreek seeds - few (6-8)
Red chilli - 6 to 8 (use byadgi/kashmiri which gives red colour)
Method
Cutting the bittergourd
Cut the ends. Slit into half vertically. Dessed it. Cut into small pieces.
Keep this to boil in a vessel with water just enough to immerse it. Add 2tbsp of jaggery, salt for taste and tamarind water to this. Keep stirring occasionally. It should boil in medium or low tlame till most of the water evaporates and the bittergourd is soft.
You can prepare your masala in the meantime.
In a kadai add a spoon of coconut oil. Add fenugreek seeds. When they are brownish, add coriander seeds, chana dal and urad dal. When it turns golden brown add broken red chilli and sesame seeds. Let the sesame seed splutter. Remove it from heat and allow it to cool. Grind it along with coconut into a fine paste by adding little water.
Once the bittergourd is soft and cooked remove it from heat. Take
a large kadai. Add a spoon of coconut oil. When it is heated add mustard seeds and allow it to splutter. Now add the cooked bittergourd and add the ground masala. Add water if it is too thick. Remove it from heat when the raw smell of the masala goes and it comes to a boil. Add a pinch of asofoetida. Garnish with coriander leaves. Serve hot with rice.
* This recipe I learnt from my mother through phone. I called her so many times in between to clarify my doubts. It was the first time I made menskai and it was really tasty.
Ingredients
Haagalakayi (bittergourd) - 5 to 6
Tamarind - gooseberry sized
Jaggery - 4 tbsp
Salt for taste
For masala
Coconut - 1/4 cup
Sesame seeds (ellu in kannada) - 2 tbsp
Coriander seeds - 2 tbsp
Cumin seeds - 1/2 tbsp
Chana dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Fenugreek seeds - few (6-8)
Red chilli - 6 to 8 (use byadgi/kashmiri which gives red colour)
Method
Cutting the bittergourd
Cut the ends. Slit into half vertically. Dessed it. Cut into small pieces.
Keep this to boil in a vessel with water just enough to immerse it. Add 2tbsp of jaggery, salt for taste and tamarind water to this. Keep stirring occasionally. It should boil in medium or low tlame till most of the water evaporates and the bittergourd is soft.
You can prepare your masala in the meantime.
In a kadai add a spoon of coconut oil. Add fenugreek seeds. When they are brownish, add coriander seeds, chana dal and urad dal. When it turns golden brown add broken red chilli and sesame seeds. Let the sesame seed splutter. Remove it from heat and allow it to cool. Grind it along with coconut into a fine paste by adding little water.
Once the bittergourd is soft and cooked remove it from heat. Take
a large kadai. Add a spoon of coconut oil. When it is heated add mustard seeds and allow it to splutter. Now add the cooked bittergourd and add the ground masala. Add water if it is too thick. Remove it from heat when the raw smell of the masala goes and it comes to a boil. Add a pinch of asofoetida. Garnish with coriander leaves. Serve hot with rice.
* This recipe I learnt from my mother through phone. I called her so many times in between to clarify my doubts. It was the first time I made menskai and it was really tasty.
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