This is the third day of the week long blogging marathon. Bitter Gourd is one of the vegetables many dislike because of its bitter taste. But it is very good for our health. This vatral tastes great. It is so crisp and makes a great accompaniment for curd rice. Important thing is that it will not taste bitter. The procedure is a very easy one. We enjoyed relishing it.
Ingredients:
Bitter Gourd/ Pavakkai-1kg
Sour Curd-1/2lt
Green Chilly-8
Asafoetida-1/2tsp
Salt-2tbs
Procedure:
- Wash and cut bitter gourd into thin slices.
- Boil water, switch off stove and soak the sliced bitter gourd for 1 hour.
- Spread a clean cloth on your terrace and spread the bitter gourd pieces.
- Grind green chillies and asafetida to a smooth paste.
- Add salt and the green chilly paste to curd and mix well.
- In the evening, add the bitter gourd pieces to the curd mixture and let it sit overnight.
- The next day, remove the bitter gourd pieces from the curd and spread on large plates. Keep it on the terrace to dry.
- In evening add the dried pieces to the remaining curd and mix well. Again let it sit overnight.
- The next day, there will be no curd left.
- Dry the bitter gourd pieces in sun for 2-3 days until they are completely dry.
- Store in airtight container.
- Deep fry in hot oil and relish with curd rice.
Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes: Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli Labels: SOUTH INDIAN DELICACIES, VATRAL
