Bitter gourd is known as ‘Pavakkai’ in Tamil and ‘Karela’ in Hindi. Even though bitter in taste, it is widely used in all Indian cuisines. Bitter gourd has many medicinal benefits and nutrients. In some parts of the world, juice from the leaves of the plant is used as medicine for curing malaria. Bitter gourd is considered as a good medicine for diabetic patients. This also helps to cure blood disorders and eye problems. This contains more beta-carotene than broccoli, more calcium than spinach and more potassium than banana.
Normally children don’t like to eat bitter gourd, but these chips will be liked by all as there is hardly any bitter taste after cooking.
Cooking time: 45 minutes approximately
- Pavakkai (bitter gourd) – 2 no
- Lemon juice – 1 table spoon
- Dry rice flour or corn flour – 1 table spoon
- Red chilli powder – 1 tea spoon
- Turmeric powder – ¼ + ¼ tea spoon
- Asafetida powder – pinch
- Salt – as per taste
- Cooking oil – for frying
- Wash and cut bitter gourd into thin round pieces; add lemon juice, a pinch of salt and ¼ tea spoon turmeric powder; marinate for at least 30 minutes.
- Drain, squeeze out excess water completely; add salt, ¼ tea spoon turmeric powder, chilli powder, asafetida powder, rice or corn flour, mix well and keep for 10 minutes.
- Deep fry in low flame, spread it on a white paper or kitchen tissue to remove excess oil. Crispy Pavakkai (bitter gourd) chips are ready.
- Serve with rice.
- Marination for 30-45 minutes is a must to remove bitterness.