Jany and I don't eat most of the vegetables before marriage. One such veggie is bitter gourd and we never touch it. After I started blogging, I was introduced to this bitter gourd chips by fellow bloggers and I tried it once. We both liked it and I started preparing it once in a while. If Jany is at home when I fry this, he finishes his portion before it reaches the dining table 😆 Recently, Jany started eating raw vegetables and he has replaced one of his daily meal with the raw vegetable salad. This is motivating me to try much healthier recipes with bitter gourd too in the future. Let's move to the today's recipe:
Ingredients:Bitter Gourd/Pavakkai - 2(medium sized)
Chilli Powder - 1 tblsp
Turmeric Powder - 1 tsp
Ginger Garlic paste - 1/2 tsp(Optional)
Curd - 1 tblsp(Sour Curd)
Rice Flour - 1.5 tblsp
Corn Flour - 1.5 tblsp
Salt - as required
Oil - to deep fry
1. Wash and trim the ends of the bitter gourd. Slice the bitter gourd into thin circles. Transfer it to a wide bowl, add the chilli powder, turmeric powder, corn flour, rice flour, curd, ginger garlic paste and required salt.
2. Mix it all together. Make sure the masala coats the bitter gourd well and if required sprinkle few drops of water. Allow it to rest for 15 to 20 mins. Heat oil in a kadai and deep fry the bitter gourd in batches. Make sure to fry over the medium flame.
3. Drain it from the oil when the 'shhhh' sound ceases. Place it in the kitchen tissue and fry all the bitter gourd. You can fry the curry leaves and garnish the bitter gourd chips.
Serve the crispy chips with rice and sambhar.
- Curd helps to remove the bitterness from the pavakkai to some extent. Sour curd works best and doesn't skip it.
- You can also add a tablespoon of gram flour/kadalai mavu.
- Don't add more water and make the batter runny. The batter should coat the bitter gourd well.
- If you don't prefer the seeds, you can discard it.
Happy's Cook - Divya
I love it with rice..perfect sides to make a finger licking meal... good one
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