link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: CRISPY BITTERGOURD CURRY

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Saturday, April 25, 2009



Bitter gourd, I think everybody gets finicky about this vegetable sometime or the other. Its not something people happily buy from the grocery store. It’s more like people think about the health benefits of eating this vegetable. Bitter gourd when cooked in different styles changes the dynamics of the taste and could be well loved by the kids. I made a paste of Rice flour and Urad flour and spices and threw in the bitter gourds and fried them and lo and behold there was a crispy delight waiting at the table and my kids loved it and so did my husband and I didn’t know how fast it flew off my table. The secret of the crispiness lies in the Urad flour. Urad flour has a quality which makes everything extra crisp and the flour in itself has a different taste which enhances the taste of the batter.

Bitter gourd – ½ kilo
Rice flour – 5 tbsp

Urad flour(White lentil flour) – 1 tbsp
Turmeric powder -1/2 tsp
Cumin powder -1tsp

Sambhar powder – 1 tbsp
Red chilli powder:1/2 tsp
Asafoetida – a pinch
Salt as per taste
Oil for deep frying

Cut the bitter gourd in thin semicircle and sprinkle salt and leave it for about an hour
after an hour squeeze out the moisture
In a bowl, take Rice flour, urad flour, add turmeric powder, Red chilly powder, cumin powder, sambhar powder and asafoetida and make a paste, now throw in the bitter gourd rings and mix well.

Heat the oil in a kadai, when the oil is hot drop in the bitter gourds and deep fry them until reddish brown.

Enjoy this crispy delight with Sambar rice.


sowmya said...

thats a nice recipe for bittergourd..looks yumm..

Ramya Vijaykumar said...

This should be super spicy with sambhar powder... I dont usually use sambhar powder gotta try it next time!!!

Cham said...

That is good crispy recipe!

Usha said...

Looks crispy and inviting !

Preeti Singh said...

looks very yummy ...I'll definitely try you recipe.


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