Bittergourd Chips

  Bittergourd is a vegetable which gets its name by its bitter taste. The taste of this wonderful vegetable may be bitter but its healthy benefits are good.

 It is also called as bittermelon or bitter squash. Bittermelon originated in India and it was carried to china in the 14 th century.

 Usually it is used to make stir fry , puli kulambu and pitlai.

 Bittergourd has anticancer, antihelmetic (Gastrointestinal ) , antimalarial , antiviral , cardioprotective properties. It is a excellent vegetable for diabetic patients, a substance lectin found in this has insulin like activity. Another substance called charantin which has hypoglyceamic effects.

 

 

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Requirements :

Bittergourd – 2 large

Chilli powder – 1 tbs

Salt as required

Rice flour – ½ cup

Besan flour – ½ cup

Maida – 2 tbs

Corn flour – 2 tbs

Turmeric powder – ½ tsp

Ginger garlic paste – ¼ tsp

Oil for frying

Method :

Wash and chop the bittergourd into thin round slices.

In a bowl , add the sliced bittergourd , rice flour , cornflour, besan flour , maida , chilli powder , salt and ginger garlic paste . Mix well so that the flour mixture coats on the bittergourd.

Sprinkle little water and mix well.

Heat the oil in a kadai.

Reduce the heat to medium and deep fry in the hot oil.

Fry till golden brown.

Bittergourd chips is ready to serve.

Chips will be with a mild bitter taste.

Note :

To get rid of bitter taste – soak the chopped bittergourd pieces in salt water for ten minutes , then use as desired.

Jaggery can be added in a smaller quatity.

 

Bitter gourd Manchurian

Steaming of the bitter gourd will reduce the bitterness in this recipe.

Ingredients:

Bitter gourd- ¼ kg

Maida flour- 50 gm

Besan flour-50 gm

Corn flour - 50 gm

Red chilly powder- 1 tsp

Lime juice- ½ tsp

Onion -1 no

Tomato -1 no

Ginger and garlic paste- ½ tsp

Raw mango powder (Amchur)-a pinch

Salt- to taste

Oil- for fry

Method:

Cut the bitter gourd in squares and cook in the steam.

Add corn flour, maida flour, besan flour, red chilly powder, limejuice and salt.

Mixed like a thick (pakoda batter) batter consistency.

Add the steamed bitter gourd and deep-fry it.

Heat oil in a pan and add onion, tomato, ginger and garlic paste.

Fry till the oil separate and then add red chilly powder, Amchur powder, and salt.

Add the deep fried bitter gourd to the mixture and fry few minutes.

Serve hot in lunchtime.
note :
 If you won't cook in steam , it will retain the bitterness.
I tried both methods - boiling and steaming.

Pakarkai puli masiyal ( bittergourd n tamarind sauce )

Bittergourd is the veggie which kids avoid because of its bitterness. It is good for our health especially to diabetic patients.

Requirements :

Bittergourd – 1 cup ( chopped )

Pearl onion  - a handful

Ginger (shredded ) – 1 “ piece

Tamarind paste – 2 tbs

Sesame oil – 2 tbs

Mustard seeds – ½  tsp

Curry leaves

green  chili - 2 

To grind :

Urad dhal – 1 tbs

Coriander seeds – ½ tsp

Fenugreek seeds – ½ tsp

Cumin – ¼ tsp

Pepper corns – ¼ tsp

Red chili – 5

Sesame seeds – ¼ tsp

Method :

Sprinkle salt and turmeric powder on chopped bittergourd.

Heat a kadai and dry roast the to grind ingredients and grind along with grated coconut (optional ).

Heat oil add mustard seeds , onion , ginger and curry leaves.

Add bittergourd and sauté for few minutes.

Add the tamarind paste , required water and salt.

When cooked add the grounded powder and allow to thicken. Ready to serve.

This will be perfect combo with curd rice / plain rice.