Friday, 2 March 2012
Karathe Phodi (Bittergourd fritters)
'Karathe Phodi' or bittergourd fritters is one of my favourite fritters.
There is a famous saying in tulu language which says "Kanchala Etthanda, Encholu Unnoli", which means "If you have any bittergourd curry with you, you can eat a hearty meal"
Most of the bitterness of the bittergourd is removed first by peeling the skin off and then soaking it in salt water and turmeric.
Bittergourd - 2
Red chilli powder - 2 tbsp
Hing /Asofoetida - 1 tsp
Tamarind juice - 2 tbsp
Turmeric - 1 tsp
Rice flour - 2 tbsp
Vegetable Oil for deep frying or Olive oil for shallow fry
Remove the outer skin of the bittergourd using a vegetable peeler.
Cut the bittergourd into thin slices horizontally or half the whole bitter gourd and cut into slices vertically.
Now take a vessel full of water, add 2 tbsp salt and 1 tsp turmeric and soak these slices in the water for abt 2 hrs or overnight.
Make a paste of red chilli powder, salt, tamarind and hing/Asofoetida.
Now coat the bittergourd slices with this paste on all sides.
Coat the slices with rice flour and keep aside.
Heat a deep fry pan with oil, and deep fry the slices till evenly golden on all sides.
Drain on kitchen towel.
When deep fried, these fritters can be stored in airtight container for 2 days.
Heat a shallow fry pan, put 2 tbsp olive oil and shallow fry the slices evenly on both sides.Drain on kitchen towel.
When shallow fried, the fritters have to be consumed the same day.
Serve with rice and dal.