ingredients
karela/ bitter gourd 250 gm boiling water 1 litre salt
1-2 tbsp besan ( chickpea flour) mixed with red chili pdr to taste oil for frying
method-
slice karelas into thin discs. add 2 tbsp of salt to boiling water & blanch karela for a minute. drain & pat dry. spread on a plate & sprinkle generously with besan, making sure that all pieces are well coated with besan & chili pdr. Heat oil, preferably mustard oil, once hot, fry karela in small batches until it turns golden brown. spread in kitchen towel, serve hot with rice & dal.
ps- you may try this with lady ginger/ okra cut inti thin juliennes, brinjal/ aubergine, raw banana but without blanching.
karela/ bitter gourd 250 gm boiling water 1 litre salt
1-2 tbsp besan ( chickpea flour) mixed with red chili pdr to taste oil for frying
method-
slice karelas into thin discs. add 2 tbsp of salt to boiling water & blanch karela for a minute. drain & pat dry. spread on a plate & sprinkle generously with besan, making sure that all pieces are well coated with besan & chili pdr. Heat oil, preferably mustard oil, once hot, fry karela in small batches until it turns golden brown. spread in kitchen towel, serve hot with rice & dal.
ps- you may try this with lady ginger/ okra cut inti thin juliennes, brinjal/ aubergine, raw banana but without blanching.
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