Bitter Gourd Chips


500g small bitter gourd/indian bitter gourd
1 heap teaspoon chilli powder
1 heap teaspoon paprika
1 heap teaspoon turmeric powder
1 heap teaspoon cumin powder
1 teaspoon salt
1 1/2 teaspoon rice flour
1/2 cup curry leaves
2 tbsp oil
1 teaspoon flaky sea salt added seasoning
1 cup oil for deep-frying
Banana leaf to serve
Bitter melon or bitter gourd has been traditionally used in Chinese and Ayurveda medicine for detoxing and to help treat type 2 diabetes among other things. Usually, seeds and pith are discarded and the flesh is cooked in a variety of ways. In this recipe I am using a smaller more bitter time of gourd called the Karela and it is an Indian variety. The trick is to thinly slice the melons and soak it in turmeric and a handful of salt to draw out some of the bitterness. After soaking it for at least an hour, the sliced melons will be rinsed and drained before using in a variety of recipes.


1.Wash the bitter gourd. Slice as thinly as possible as you can. Don't remove the seed unless it's too big and rough.
2.In a bowl mix all the ground spices (chili powder, paprika, turmeric, cumin), curry leaves, salt and oil and pour the spice mixture on the sliced bitter gourd and let it marinate for 10 minutes.
3.After 10 minutes and before frying, sprinkle rice flour and mix well.
4.Heat up oil to 170c and deep fry bitter gourd in batches until golden brown.
5.Sprinkle some seasalt for added seasoning at the end.

Photo Credit: Dishesfrommykitchen

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