Ingredients:
5 young bitter gourds cut into rounds
1 marble size tamarind
2 tsp chillie powder
1/4 tsp tumeric powder
1/4 cup of rice flour
1/4 cup of besan flour
Little corn flour
a pinch of perungayam
salt to taste
oil for frying
2 sprig curry leaves for garnishing.
Method:
Mix the tamarind in about 1/2 of cup of water and little salt.
Soak the cut bittergourds in the tamarind mix.
Let it soak for about 1/2 an hour. Squeeze out the bitter gourd.
In a basin mix all the flours , salt, chillie, tumeric powders,
and perungayam.
Now slowly mix the bitter gourd with the mixture.
Sprinkle little water, if the mixture does not coat the bitter gourd.
Heat oil in a wok and deep fry the bittergourd.
Fry the curry leaves in oil, and garnish the crispies.
It will stay crisp for a long time.
No comments:
Post a Comment