BITTER GOURD FRY

Bitter Gourd Fry

Momordica charantia is the botanical name and  generally it is called bitter melon or bitter gourd.  

INGREDIENTS:

  • Bitter gourd-1/4 kg
  • Salt to taste
  • Aginamotto-1/2 tbls
  • Chilly powder-1/2 tbls
  • Coriander powder-1 tbls
  • Curry powder-1/2 tbls
  • Turmeric powder-a pinch
  • Corn flour-2 tbls
  • Gram flour-2 tbls
  • Oil for frying

PREPARATION:

Cut the bitter gourd into thin round slices remove the seeds in the center.
Mix all the masala powder to the bitter gourd slices. Slightly sprinkle water till all blends with the masalas.Keep it aside for half an hour.

Deep fry in oil. This masala removes all the bitterness in this vegetable. Even the kids love eating more. Since they wont if we give them as curry.

Its like crispy chips and easy side dish. You can have it as a snack. Good for diabetic patients. Since bitter gourd juice helps in immunization against small worms in our stomach. Its Must to give to children as they eat more junk foods like chocolates and chips.

Medicinal Purpose of Bitter gourd

  • Antihelmintic
  • Antimalarial
  • Diabetes
  • Antiviral
  • Cardio protective and
  • Anticancer

Fruit of Bitter gourd is called Bitter melon, it  has been used as a ayurvadic medicine for dysentery, colic, fevers, birth control, abortification, burns, scabies and some skin diseases.

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TOMATO CHUTNEY

INGREDIENTS:

  • Dry gram dhal (kadalai paruppu)-2tbls
  • Tomato-4
  • A few curry leaves
  • Dry chilly-2
  • Ginger garlic paste-1/2 tbls
  • Mustard seeds-1/4 teaspoon
  • Onion sliced-1
  • Coriander leaves-a few springs
  • Oil-2 tbls

PREPARATION:

Heat oil in a pan,add half the mustard and curry leaves.When it splitters,add gram dhal and fry for a while.Add onion till it comes to skin color.Add dry chilly,and ginger garlic paste,fry for a while.Now add the tomato slices, cook nicely.Remove from fire,allow to cool.
Add the fresh coriander leaves and salt and grind all this to a smooth paste.
Add oil to a pan,add the remaining mustard and curry leaves.Allow to splitter.Add this to the grind paste and mix well.This is a good combination for idli,dosa, vada .This spicy tomato chutney can be used as a dip for variety of foods and snacks.

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BRINJAL CHUTNEY

INGREDIENTS:

  • Brinjal(med sized)-4
  • Tomato-1
  • Grated coconut-4 tbls
  • Shallots-5
  • Green chilly-2
  • Salt to taste
  • Lime juice-1tbls
  • Oil-1tbls
  • A few curry leaves
  • Mustard seeds-a pinch

PREPARATION:

Boil brinjal in half a glass of water.Remove the stalk.Grind along with  tomatoes,coconut,chili,salt,shallots and lemon juice.
Heat oil,and put mustard seeds and the curry leaves in it.After it splitters add  the paste and mix well.Serve with rotis and breads.

BRINJAL

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FRESH MINT DIP

This simple mint and coconut dip will be cool  along with any spicy dish.

INGREDIENTS:

  • A bunch of mint leaves
  • Grated coconut-3 tls
  • Small onions-2
  • Green chillies-4 in nos
  • Garlic-2 flakes
  • Salt to taste
  • Oil-1tbls
  • Lime juice-1 tbls
  • Mustard seeds-1 pinch

PREPARATION:

Grind mint (pudina)leaves,coconut,chilly, garlic,onions and salt together to a fine paste.
Heat oil in pan add the mustard seeds,when it splitters add the paste,switch off the fire and stir immediately.
Now add the lime juice and salt.Mix it well.This dip tastes spicy and a good match for all hot snacks like Samosas,Vadais.The mint leaves when eaten fresh like this dip,is rich is iron,which is essential for good health and hair growth.

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