If you've read some of my previous posts, you know that we are a family that loves bittergourd. Even the little girl loves this veggie and will eat it in any form.
Marinated in spices and then deep fried, this dish will make you fall in love with this much maligned vegetable. The only things to keep in mind are that it takes a good 20 to 30 minutes on a medium flame to fry these bittergourds to the right crispness, and that the oil in which you deep fry these gourds cannot be used again for deep frying something else as it will have the residue of all the spices. So, you either have to discard it or use it for tadkas.
My dinner today was phulkas, chard dal and pavakka varuval. This is my second post for Week 2 of Blogging Marathon #72 under the theme Vegetarian dinners.
What you need:
Bittergourd - 4
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind - 1 tbsp soaked in just enough hot water to cover it
Salt
Oil - for deep frying
Cut each bittergourd into half. Then slice each half vertically into two. Deseed and then cut into chunks. Don't cut them too thin, as they will shrivel up considerably on frying.
Take the bittergourd pieces in a large bowl. Add salt, turmeric and red chilli powder. Mix in thick tamarind extract. Mix it all together well. Cover and set aside for at least half an hour.
Drain any liquid that has collected in the bowl, squeeze out any excess liquid and then add handfuls of the bittergourd to hot oil and deep fry over a medium hot flame until it turns brown.
Remove on to a paper towel.
This tastes good by itself or as a side dish for rotis or rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Marinated in spices and then deep fried, this dish will make you fall in love with this much maligned vegetable. The only things to keep in mind are that it takes a good 20 to 30 minutes on a medium flame to fry these bittergourds to the right crispness, and that the oil in which you deep fry these gourds cannot be used again for deep frying something else as it will have the residue of all the spices. So, you either have to discard it or use it for tadkas.
My dinner today was phulkas, chard dal and pavakka varuval. This is my second post for Week 2 of Blogging Marathon #72 under the theme Vegetarian dinners.
Bittergourd - 4
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind - 1 tbsp soaked in just enough hot water to cover it
Salt
Oil - for deep frying
Cut each bittergourd into half. Then slice each half vertically into two. Deseed and then cut into chunks. Don't cut them too thin, as they will shrivel up considerably on frying.
Take the bittergourd pieces in a large bowl. Add salt, turmeric and red chilli powder. Mix in thick tamarind extract. Mix it all together well. Cover and set aside for at least half an hour.
Drain any liquid that has collected in the bowl, squeeze out any excess liquid and then add handfuls of the bittergourd to hot oil and deep fry over a medium hot flame until it turns brown.
Remove on to a paper towel.
This tastes good by itself or as a side dish for rotis or rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
14 comments:
This varuval sounds so spicy and delicious.
This is one veggie that few people like, but I really enjoy it in any form.The crisp karelas are tempting me to finish these with a roti.
Though I am not a fan of bittergourd, I am sure this fried version must be good..wholesome meal!
I am one of those few who likes the vegetable. Fried bittergourd is tempting and that is a wholesome meal.
If i make this dish, i wont stop munching them, love this bittergourd varuval much.
Interesting fried version!
I like pavakkai and this looks so good.
I love bitter gourd and this fry looks so good.
I love bitter gourd and this is one of my favorite ways to eat it. Looks wonderful!
That's a simple yet such a delicious curry. I love bittergourd :-)
That is a amazing curry using bitter gourd. Great pick for the theme!
I despise this veg but it will be a nice treat for those who like it
Very interesting and healthy too
bitter gourd is our favorite!! that looks delicious!
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