Crisp bitter gourd (Karela ) fries

This is from Rak's Kitchen.  If you like bitter gourd make it immediately.  And even if you do not like it , make the crisps, you will like it! I almost had nothing left to photograph.

Ingredients


Bitter gourd - 2 nos
Rice flour - 3 tbsp
Corn flour - 1 tbsp
Chilie powder -  1/2 -1 tsp
Chaat masala - 1/4 tsp
Coriander powder - 1/2 tsp
Sambar powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Sugar - 1/2 tsp ( optional) - not really necessary at all
Oil for deep frying.

Chop off the ends of the bitter gourd and cut into thin circular pieces.
Mix all the dry ingredients together
Add the bitter gourd pieces to it and mix well.
Sprinkle water just so that the dry mixture binds to the pieces.

In the meantime heat the oil
Add the coated pieces in the oil.  Fry till crisp
Place on tissue paper to remove excess oil
If the coating is not too wet, the pieces do not absorb too much oil, though some powder will remain in the oil.  So take a small pan and use just enough to deep fry.

Crisp karela fry is ready!  You can even eat it plain. There were a couple of seeds that got coated and fried. They were tasty too!

Bitter Gourd Fry - Microwave Recipe

Got this recipe from Red Chillies 
Bitter Gourd ( Karela) - 250 gms - cut into rings
Oil - to coat ( I used chilie infused olive oil) - and this method does not require as much oil as the regular deep frying method
Chilie powder - to taste
Salt - to taste
Coriander powder (dhania) - 1 tsp
Turmeric - 1/2 tsp
Sugar - 1 tsp ( optional)

Take about 2 tbsp of oil, add salt, turmeric, dhania and chilie powder.  Mix.
Drop the cut bitter gourd into this mixture and make sure the vegetable get well coated.
Place without overlapping on a plate.
Put in microwave for about 2 minutes.
Take out - stir so that the cooking gets done evenly.
Do this at 2 minute intervals a few more times.
Add a little more oil - just drop about a tbsp from above so that it roughly covers all the pieces - by now the bitter gourd should have shrunk to half.
Place back into microwave till the pieces are crisp.

Cooking time - 12 - 15 minutes..  Do not store .  Have it immediately.  Can get chewy if left awhile.

Yam Fry

Yam has never really been my favourite vegetable. It meant a lot of hardwork. Washing it well ( since it is a root), peeling it - never easy since it has a very uneven surface, cutting, and then after all that effort, at times the cooked curry can cause an itchy feeling in the throat. Now that seems to be solved partly because the supermarket nearby sells yam in small sizes, peeled and packed. The effort of slicing the yam does not seem so much work anymore (especially if it can be done by someone else :) Guess who! So here goes....
















Ingredients:
Yam - wash well, and cut into thin strips
Tamarind - small piece or 1 tsp of paste ( to prevent itchiness)
Oil - for deep frying
Salt and chillie powder to taste
Mustard for seasoning

Take the yam strips, add the tamarind, and enough water to immerse the pieces.
Microwave for 6-8 minutes till the piece can be crushed lightly by hand.
Avoid over cooking.
Drain well.
Heat oil
Immerse the lightly boiled pieces into the oil.
Fry to golden brown.
Remove and keep aside.

Then take a wok, add a little oil and mustard.
Once mustard splutters add the fried yam, salt and chillie powder.
Mix well
Serve.