Bittergourd fry recipe
South Indian style pavakkai fry recipe
Servings: 4
Ingredients
- 3 cups sliced bittergourd | pavakkai
- 6 tbsp rice flour
- 1 tsp red chili powder
- ½ tsp pepper powder
- ¼ tsp turmeric powder
- 2 pinches asafoetida
- ¼ tsp garam masala
- Oil for deep frying
Instructions
- Wash and cut the bitter gourd into two and take out the seeds.
- Cut them into thin slices.
- As per the original recipe, we have to rub it with salt and keep it aside for an hour. But I totally forgot and added the rice flour, salt, garam masala powder, asafoetida, red chili powder, and pepper powder.
- Mix well.
- Keep it aside for 10 minutes.
- Heat oil till it becomes hot for deep frying.
- The moisture oozed from the mixture is enough and no need to add any water for binding.
- Deep fry in batches and when it turns golden brown drain in a kitchen towel.
- We had this with sambar rice.
Notes
1. This tasted crisp even the next day also as I stored the leftover fries in an air-tight box and kept them inside the fridge.
2. Cut the bitter gourd into thin slices, or else they won’t get cooked inside.
3. You can also cut the bitter gourd and rub them with salt and keep it aside for an hour. After an hour squeeze out the excess water and follow the remaining steps mentioned above.
4. Pavakkai fry | bitter gourd fry pairs well with Sambar rice, rasam rice, and any South Indian variety rice too.
