THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Wednesday, 5 July 2017
BITTER GOURD CRISPY FRY / PAVAKA VATTAL
When I bought a bag full of bitter gourds from the market, I prepared almost all the GSB
Dishes. Still, I had many in the fridge. Once I saw a lovely dish in a food group, posted by my
dear friend Manju Rao who said this dish is prepared during Christian weddings, in Kerala.
Since then I was restless till I had prepared the dish. Here's the recipe.
BITTER-GOURD CRISPY FRY
WHAT YOU NEED:
Bittergourd - 2 , cut 3" length and sliced thin
Onion - 2, sliced thin
Green chilly - 5, slit
Ginger - 1/2 inch piece, chopped finely
Red chilly flakes / red chilly powder -
Curry leaves - 1 spring
HOW TO MAKE :
Apply salt to the sliced bittergourd and keep for an hour.
After an hour squeeze the bittergourd to take out the salty water.
Now in a vessel put the squeezed bittergourd, chopped ginger and slit green chilies. Heat it and cook over a low flame for 5 minutes.
Then heat enough oil in a kadahi.
When hot add Curry leaves and fry till they are crispy. Remove .
Then put sliced onions, fry till they are brown and crisp. Remove.
Then add bittergourd along with chilli and ginger. Fry them till they are brown and crisp. Remove.
Now add all the fried items in a big bowl and mix well.
Sprinkle little chilly flakes / chilli powder and salt if needed.
When it is cool store in a air tight container. It will last for 2-3 days.