Bittergourd fritters/Karela pakodas

Most of us detest bitter gourd but almost everyone likes them fried.These are just a different version of fried bitter gourd rings.Try them you'll love them.

I get really happy and gleam with happiness when the clouds come in and its about to rain, especially in dry places such as this when the few drops of rain come down the drenched trees top dancing with new shine make me all the more joyful.As i type this post the skies are darkening and I can hear the rain drops fall on the leaves, the cool winds in my bedroom and scent of wet soil fills my mind and soul.I love the monsoons!

My mom actually told me to try it this way even though i have tasted pavakka pakoda a few years ago from some chips' vendor i never tried it at home.These really turned out good and are a great side dish to any pulav or just plain sambar/rasam and rice.

You need
Bitter gourd 2 medium
Besan/ kadala maav/gram flour 3 tablespoon
Rice flour 2 tsp
Salt to taste
Chilli powder 1 tsp
Chopped curry leaves 2 sprigs
Crushed garlic 2
Water to sprinkle and mix the above
Oil to deep fry

- Wash the bittergourds and cut them into thin rings.Place them in a large mixing bowl, now add the remaining ingredients.
- Sprinkle water little by litte so that the flours evenly coat the rings thinly.Let this rest for about half hour or more.
- Deep fry them and drain them onto kitchen towels.

- Serve hot with pulav and raita.

Bittergourd fritters/Karela pakodas

Most of us detest bitter gourd but almost everyone likes them fried.These are just a different version of fried bitter gourd rings.Try them you'll love them.

Bittergourd pan fry/Kootu and Seasoned curd rice

I wasn't a big fan of bittergourd atleast I just couldn't have it like most of the other south indian kootu types.
My hubby dear used to make a long elaborate dish earlier, a time consuming dish which required to flip each ring of bitter gourd once done,not any more.I love this version i came up with it and its easier and tastier and makes a great combination with any regular dals or even curd rice!

I used to end up deep frying the bitter gourd most of the times so i don't end up throwing it away once its rotten.But ever since i started making this dish i don't feel the need to fry bitter gourd anymore and you have to believe me when i tell you it goes really well with simple dal!Perfect comfort food!

I have clicked pictures of the bitter gourd pan fry with seasoned curd rice which is another simple dish on the south indian menu.After any meal heavy or light the finishing touch has to be curd rice.

You need

Bitter gourd 2 chopped in rings
Oil 2 tablespoons
Mustard seeds 1 tsp
Onions 1 large sliced finely
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves 2 sprigs
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste

• Heat oil in a pan, add mustard seeds, curry leaves, channa dal and urad dal and fry well.
• Add onions and fry well until brown.
• Add the bitter gourd and salt and let it cook well.Cover it and cook until the bitter gourd cooks well.
• Add chilli powder and turmeric power and mix well.
• Remove the lid and let the bitter gourd fry well until all the moisture goes away.

To make the curd rice:

You need
Boiled rice 1 cup
Milk half cup
Curd/yogurt 3 4 tablespoons

To season
Oil 1 tsp
Ginger half tsp chopped pieces
Curry leaves 1 sprig
Red chillies 1
Mustard seeds 1 tsp
Hing/asoefetida powder a sprinkle
Grated carrot 1 tablespoon
Salt to taste

• Cook the rice well in water and when its almost cooked add the milk and let it cook it well.
• Heat oil in a pan and add the mustard seeds, curry leaves, ginger, asoefetida and red chillies and pour it in the cooked rice mix.
• Once this mixture cools down well, add curd and mix well and check for salt.

• Add the grated carrots and serve with pickle and bitter gourd fry :) 

Sending this to Bon vivant moments : Rice and 30 minutes meal

Bittergourd pan fry/Kootu and Seasoned curd rice

I wasn't a big fan of bittergourd atleast I just couldn't have it like most of the other south indian kootu types.
My hubby dear used to make a long elaborate dish earlier, a time consuming dish which required to flip each ring of bitter gourd once done,not any more.I love this version i came up with it and its easier and tastier and makes a great combination with any regular dals or even curd rice!