Oh My ‘Gourd’ – BITTER GOURD CHIPS
Do you like bitter gourd, comment below and let me know...
▪︎ Karel pieces or bitter gourd chips.....Everyone in our family loves bitter gourd
▪︎ Feel so good about it as it is one of the most disliked veggies despite of its numerous health benefits
▪︎ I always make a big batch of it to enjoy it atleast for a week and the best part is that you can freeze it for upto a month
▪︎ How many of us love bitter gourd?! I am sure only a few of you agreed but trust me, these crisps are going to change your opinion about bitter gourd forever!
▪︎ Along with its bittersweet goodness it is scientifically proven that bitter gourd improves the uptake of glucose.
It is loaded with Vitamin A and C, Beta carotene, Iron, Calcium and helps improve your immunity.
According to Ayurveda ‘Karela’ aka bitter gourd was used to balance the composition of our body.
▪︎ The best travel food, roll them in paratha and eat whenever you want.
▪︎ You just need the spiky dark green and firm bitter gourds as they are right in taste and any spice mixture of your choice!
You'll find the recipe in my profile link.
▪︎ Give it a try, or just make this and be pleasantly surprised. Trust me it'll be your new favorite healthy snack or side dish for lunch or dinner.
INGREDIENTS
500 gms bitter gourd
500 gms onions small ones
1/4 cup mustard oil
1/2 tsp methi seeds
1 tbsp coriander seeds
1 tsp kala jeera
1 tsp jeera
1 tsp Saunf
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp chilli powder
1 tsp amchoor powder can go up to 1.5 tsp
Salt to taste
INSTRUCTIONS
Lightly peel (what I mean is just remove the top part of the peel), slice the karela in 1/4 inch half circles. Soak them in salted water for about 20 mins. Dry them somewhat.
In a kadhai, heat mustard oil till smoking hot. Add karelas to the oil and fry till they are almost golden brown. Don't hurry this step. It will take about 10-15 minutes.
Once the karelas are brown, take them in the side of the pan so that you have some empty space in the middle. The oil will slowly flow down to that space in a few seconds. Add your full spices to this oil and fry till fragrant. Once the spices are done, mix the karela and fry further for a couple of minutes.
Add all the dry spices and then let it cook on low flame till the whole thing turns a lovely golden brown. This will take around 15 mins. That's it, serve with curd, parantha and dal. Happy Eating!
_________________________________________
#veganfood#glutenfree#petapproved#vegansofinstagram#crueltyfree#vegetarian#immunebooster#vitaminboost#ayurveda#indiancuisine#covid19#flavoryfoodfiesta#veganfoodblogger#sandiegoblogger#sandiegofoodies#karela#travelfood
#veganfoodshare#vegetarian#plantbaseddiet#traditionalfood#mykitchenstories#homemade#madefromscratch#bittergourd
@_betterbutter_@betterhomesandgardens@walkwithindia@foodnetwork@tastemade@kitchenstories_official@tastingtable@huffpostindia@bbcgoodfood@thrivemags@food52
Kommentare