Thursday, March 25, 2010

Simple Deep Fried Bitter Gourd Recipe -Vegetarian




Bitter gourd (scientific name, Momordica charantia, Chinese: 苦瓜, Japanese, Goya) is an edible bitter vegetable. It is well know for its’ medicinal value such as stimulating digestion, increase insulin sensitivity, might be an effective treatment for HIV and some species have anti Malaria properties.
However the red arils of the seed is said to be poisonous to children and I was told that it is not a suitable food for pregnant women.
I learned prepare this Indian style fried bitter gourd from Sonia’s blog. Deep fried bitter gourd is one of my favorite dishes whenever I eat at Indian restaurants. It is a must have for me and I found that it goes along well with okra curry. Sometimes I would also eat them with potato masala or just with yogurt. I just love the crispy and aromatic fried bitter gourd. Check out this wonderful Indian recipe!

Ingredients
Bitter gourd, 1 small size, sliced thinly
Chilli powder, 1 table spoons, more if you want it to be spicier!
Rice Flour, 2 table spoons
Salt to taste
Vegetable oil for deep frying

Marinade the bitter gourd slices with chilli powder, rice flour and salt. Heat up wok and add in vegetable oil for deep frying. Turn the heat to medium and fry until the bitter gourd turned crispy and brown in colour. Serve while still hot or else it will lose its’ crispiness.

7 comments:

Jagruti said...

Nice and crispy karela...I make curry or sabji...

TREAT AND TRICK said...

Bitter gourd looks crispy and yummy, I did the similar way too..

Sushma Mallya said...

Simple, easy and yummy snack...i too make fried bittergourd but slightly different way....thanks for your quick version, very nice one..

shahana said...

Looks so crispy and delicious!

ARUNA said...

Wow they look so yumm, i'm gonna try them!!!

Bonnibella said...

My parents always tried to make it different ways for me to like it but never fried. Maybe I will finally like it!

Valerie said...

I love gourds and anything that is fried. This looks good! Thanks for sharing the recipe. :)

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