Ingredients:
5 to 6 medium pavakka (bitter gourd)
Turmeric Powder
Salt
Red Chilli Powder
Besan flour – 1 tablespoon
Rice flour – 2 tablespoon
Oil for Deep-frying
Method:
Scrape pavakka just to take away the spikes. Cut lengthwise and take the seeds out using a spoon. Chop the Pavakka into small ½ inch pieces.
Wash the chopped vegetables and add turmeric and salt and mix well. Now Microwave (in a partially opened microwave safe container) in high for 8 minutes to cook the pavakka. Squeeze and drain the water from the pavakka and add besan flour and rice flour along with very little amount of red chilli powder. Mix well.
Carefully, deep fry the prepared pavakka and drain excess oil when it turns crispy golden brown.
Note:
Fry only 2 tablespoon of pavakka at a time, as the sizzling oil will bubble out.
This is my entry to Pooja's 'Vegetable of the Week' round up for Bitter gourd.
