Crispy Bitter Gourd

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Crispy bitter gourd with minimum oil and same crunch factor. It is usually served as a vegetarian side dish in lunch or dinner, but I have it with ghee smeared chapati. Heaven for me, hopefully you all will also like it.

I have used only 2 tbsp oil to make it crispy without guilt, and the same recipe can be used for deep frying too, the results difference is extra oil.

Ingredients:

1 large bitter gourd

1/2 teaspoon salt

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/4 teaspoon cumin powder

1/4 teaspoon coriander powder

1/4 teaspoon garam masala

1/4 teaspoon amchur (dry mango powder)

1/4 cup chickpea flour (besan)

1/4 cup rice flour

2 tbsp oil 

Method

Wash the bitter gourd and pat it dry with a paper towel, remove the seeds and cut it into thin slices.

In a bowl, mix the bitter gourd slices with salt, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and amchur. Set aside for 10-15 minutes.


Now squeeze if any extra juice is at the bottom of the pan. Sprinkle chickpea flour and rice flour and fold it completely in the slices. the batter will be very dry and that's how we want it to be as the nature of cooking here is just toasting with less oil in low flame.

Take a heavy bottom pan, add 1 tbsp oil and spread the bitter gourd mixture all over it, keep the flame, medium high for first 2 minutes then lower the heat.

Toss the mix again and now add the other tbsp oil, leave it for two minutes and toss it again.

The cooking process will depend on the thinness of slices and the pan thickness. Basic rule is keep tossing it every 2 minutes till you get the desired crispiness.

Don't leave it on stove for long otherwise one side will burn.

Serve hot.

Enjoy your crispy bitter gourd dish!





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