Pavakkai / Bitter Gourd Bajji

Just now I felt like I had Bitter Gourd. My Hus has bought it again. Though it has been a week, I could not complain as he picks vegetables whichever stays fresh and good. I was not interested to make chips or stir fry this time. I am not much fond of putting it in curries too. Then I thought why I not make something like a bajji. I tried and it came out very well. But still I like the chips a  lot. :)

Ingredients:

Bitter Gourd 2

Besan Flour (Kadalai Maavu) 1/2 cup

Rice Flour 2 tblsp

Chilli Powder 1 tsp heaped

Cumin Powder 1/4 tsp

Tamarind - size of a small lemon

Salt

Water 

Oil for deep frying

Preparation:

Chop Bitter Gourd into thin slices.

Using a cup of water extract juice from Tamarind. Soak the Bitter Gourd slices in it for at least half an hour.

Squeeze and drain.

Method:

In a bowl, combine besan, rice flour, chilli powder, cumin powder and salt. Mix well. Add water little by little to form a thick batter without lumps.

Heat oil in a pan for deep frying. Dip the bitter gourd slices and coat them well with the batter. Deep fry until done. Make sure you deep fry in batches with little space in between each piece, or else they would stick together.

This bajji is less hot. Include more chilli powder according to your taste.

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