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CRISPY BITTER GOURD FRY
Bitter Gourd Crisps |
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Bitter gourd, also known as Balsam pear, Bitter melon and kakarakai is said to be good for diabetics, pregnant and nursing women. It contains A, B1, B2 vitamins, calcium, potassium, phosphorus and iron. Bitter gourd enhances digestion, stimulates liver and purify blood and helps in the cure of diabetes, piles, constipation and respiratory disorders. Available through out the year in tropical and many subtropical regions.
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250 grams Bitter gourd.
100 grams Gram flour (chick pea flour).
50 grams Rice flour.
250 ml Refined oil.
1 spoon Baking Soda.
2 spoons Ginger-Garlic paste.
2 spoons Red Chilly powder.
6 Lengthwise split Green Chillies.
Fistful of Curry leaves.
Salt to taste.
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Cut the bitter gourds lengthwise, remove the seeds and other central materials. Cut the pods into three inch long and half inch wide pieces. Soak the pieces in salt water for about fifteen minutes so that to lessen the bitterness. Drain the water and save the pieces.
Take a bowl and add the chick pea flour, rice flour, red chilly powder, baking soda, green chillies, ginger-garlic paste, curry leaves and enough salt. Add water and prepare a thick batter. To this add the bitter gourd pieces and mix well.
To a deep bottomed pan add oil and heat. Now slowly drop piece by piece all the batter covered ingredients, taking care to see that they do not form lumps and remain separate. Deep fry until deep brown on medium flame.
SERVE HOT WITH SWEET & HOT SAUCE.
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Preparation Time: 30 Minutes |
Serves: |
| Recipe Origin: India |
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Submitted by: |
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M.P.R. RADHAKRISHNA
India |
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| This recipe has been viewed 4652 times. |
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