Bitterness is often a characteristic we try to diminish in our cooking — salting, blanching and roasting away the bitter edge in foods .But in vedic culture, bitterness is embraced both for its perceived medicinal properties and its unique flavor. Usually bitter vegetables are served first and then the other vegetables follow.
Try this crispy bittermelon recipe, traditionally this is fried, however I have baked it here.
You will need
8 Bitter melons/ Karela
1 tsp Turmeric powder
1/2 tsp chilli powder
1 tsp Garam Masala
1 tsp Amchur powder
1/2 lemon squeezed
1 TBSP Rice flour
1 TBSP Besan
1 TBSP All purpose flour
1/2 cup Butter/ ghee
salt to taste
Water as needed
Method:
Slice the bitter melon into 1/2 inch rounds . You can discard the ends. Spread on a baking tray
Add all the spices and salt.
Add the flours.
Now add the butter and mix well. Add some water and mix well lightly coating the karela.
Bake in a preheated oven at 350 F for 15 minutes. Stir and bake for another 10-15 minutes or until golden crisp.
Offer to the Lord with other vegetables and roti.
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