Lots of people hate bitter gourd for it’s bitterness. When prepared right bitter gourds are a pleasure to eat. Trust me! Especially when bitter gourds are pan fried and are deep fried they taste amazing. I pan fry bitter gourds many ways (shall share the recipes with you some time soon) and deep fry bitter gourds just like how I would kantola. Bitter gourd tastes the best when are pan fried or deep fried and are made crispy. Here’s one such recipe where bitter gourds are salted and pan fried until they get crispy. You won’t even know it’s bitter gourd, it tastes that good! They make an amazing appetiser, starter for lunch and dinner.
My MIL has diabetes and when she was reluctant to eat bitter gourds. I would pan fry them like in this recipe for her. But would not make them completely crispy for her. I would keep them just cooked so that she would get the goodness out of them. The salted, just cooked bitter gourds with an amazing flavour of coconut oil are pretty tasty. My plan did work, but she would always eye the crispy ones on the plate that are more tasty, the ones that were prepared for us. :-) And then she got them too.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Resting Time: 15 minutes
Here's a trick to reduce bitter gourd's bitterness:
Once you add salt to bitter gourd slices & keep them aside, after about 15 minutes, bitter gourd slices would have taken in salt and give out water. Then squeeze bitter gourd slices well to remove excess water present in them. This helps get rid of some bitterness in them.
Find more fritter (bajo, phodi) recipes here.
Tags: karathe fry, bitter gourd, Konkani cuisine, Konkani food, Konkani recipe, bachelor recipe, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.