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BITTERGUARD CHIPS / PAVAKAI FRY

Hi All,

Bitterguard!!! This vegetable is my favorite all the time:) ,I can eat it even with its bitter taste.
So I make it often even though my husband and kid doesn't like it.Actually bitter guard is very good for health and it has many beneficiary vitamins to our health.My mum makes bitterguard dishes without its bitter taste ,I really don't know how she gets rid for its bitter taste even though I follow the same recipe but I cannot bring her perfection, Its experience :)).

I make kuzhambu(gravy) , poriyal(stir fry) often but I never tried chips out of it.We use to get this Bitterguard chips from stores and I will eat it completely .This chips will accompany with any rice amazingly and also you can have it as snacks.Whenever I buy this chips from store I will think I should make it myself but after finishing the packet I will forget about it.

This time two small bitterguards were left over in my fridge and my husband requested me not to make any dish for him with that,So suddenly I got this idea and tried it.The fry came out to be super good and yummy .It was super crispy , spicy and yummy and most important thing is not bitter taste at all ......

Lets look into the recipe ,Pls follow the instructions without skipping any step to get non bitter bitterguard fry,

INGREDIENTS :
Bitterguard – 2 nos ( medium sized)
Curd – 2 cups
Salt – 2 tsp ( I used rock salt).
Instant Bajji mix – 2 tsp ( In case you don't have bajji mix pls see the notes).
Rice flour – 1 tsp.
Salt – 1 tsp (as required)
Curry leaves – 1 sprig.
Oil –For deep frying.
PREPARATION :
  1. Wash and slice the bitterguard to thin circles , slice as thin as possible and deseed them.
  2. In a bowl add curd , rock salt and bitterguard and mix well that bitterguard should be covered with curd completely.
  3. Leave the soaked bitterguard undisturbed for 4 to 5 hours minimum ( I left in fridge overnight).
  4. Next day or after 5 hours drain the curd and wash the bitterguard with running water for 30 seconds.
  5. Now add the bajji mix , salt ,rice flour and mix well and leave for 10 mins.



  6.  Heat oil in a kadai and when oil get smoking hot add the marinated bitterguard batch by batch and deep fry in oil till brown.
  7. Remove from flame and drain the oil completely.Finally add curry leaves in oil and fry till it changes the colour and add to fried bitterguard chips.
  8. Thats all!! Serve hot or store in a airtight container and enjoy for a week.
NOTES :
  1. The more you slice thin the better taste and crispy.
  2. If you do not use Bajji mix then replace the following instead of bajji mix - mix 1 1/2 tsp of besan flour , 1/2 tsp chilli powder , a pinch of asofoetida to bitterguard and rest of the ingredients remain same.
  3. Make sure oil is piping hot before adding bitterguard slices and fry till brown.
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