Bitter gourd is a bitter vegetable, helps to regulate blood sugar by promoting the secretion of insulin. It helps in reducing blood cholesterol level. Bittergourd is rich in fibers, vitamin A, C, folate, iron, zinc, potassium. Bitter gourd juice is one of the best diet for weight loss.
From earlier days, fryum or vathal making is one the preservation method for the seasonal vegetables. In this method, moisture content from the vegetables are completely dried using sunlight. Shelf life will be more than a year. It can be use by just frying in little oil and take as side dish for any rice variety . It can also use to make vathal kuzhambu.
From our garden, we had large amount of bitter gourd harvested. By make use of sunlight, we did vathal with one part of our harvest. Lets move on to our recipe.
INGREDIENT
Bitter gourd - 10
Tamarind paste - 1 Tsp
Salt - as needed
Turmeric powder - 1/4 Tsp
Chili powder - 1 Tsp
PROCEDURE
1. Wash and chop the bitter gourd into medium thick slices by removing seeds .
2. Let it air dry for around 2 hrs, by spreading the slices in a dry clean cloth.
3. In a wide bowl, add turmeric powder, chili powder, salt and thick tamarind paste or extract.
4. Now add in the slices of bitter gourd and mix well.
5. Pressure cook the bitter gourd for one whistle and switch off the flame.
6. After the steam release, spread the cooked bitter gourd in a wide plate.
7. Allow to sun dry for around 3- 5 day. (Don't forget to bring the plate indoor during night time)
8. Make sure it should be dry as crisp as to break easily to increase the shelf life.
9. By this method, it can be preserve for years.
10. Fry the bitter gourd fryum in medium hot oil.
11. Tasty and crispy fryum is ready to serve with any rice variety.
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