I am not a big fan of bitter gourd, but trust me this method of frying changed my opinion, and I kept on munching one by one. It was tasty, crispy and with less of bitterness, and most importantly no soaking/Marinating time. What are you waiting for ??? Try it out immediately, you will for sure love this :-)
Bitter gourd/Pavakkai - 5-6 Nos (Medium Size)
Rice Flour - 3 Table Spoon
Corn Flour - 1 Table Spoon
Red Chili Powder / Sambhar Powder - 1 & 1/2 Teaspoon
Turmeric Powder - 1/4Teaspoon
Water - 1 Table Spoon (Approx.)
Salt - As per taste
Wash Bitter gourds, pat dry with a towel, then slice it evenly, in to thin roundels. Take a Mixing bowl, add sliced bitter gourds, add rice flour, corn flour, sambhar powder, salt. Now mix evenly and carefully with the bitter gourd slices, and sprinkle water over it, so that the flour and spice mix gets evenly spread in each bitter gourd slices.
Heat oil in a deep pan, make sure that the oil is not fuming hot. Keep the flame in medium and drop the bitter gourd slices one by one, fry it in batches, don't over crowd them. Turn over carefully and fry until both the sides turn golden brown. Allow it to cool and transfer them to a clean, airtight container.
The slicing part of bitter gourd is the most important thing, u have to slice them evenly not too thin nor too thick.
Don't add more water, as it will make the bitter gourd slices soggy. Adjust the water by sprinkling, not by pouring.
Make sure oil is not too hot, fry the bitter gourd's in medium flame.
Drop the bitter gourd slices one by one, and fry it in batches. Don't over crowd.
You can add a pinch of garam masala, cumin powder, coriander powder also to it.