Ingredients
1/2 medium bottlegourd, peeled, deseeded
11/2 cups plain flour, sifted
1/2 tsp. crushed red chilli
1/2 tsp. black pepper powder
1/4 tsp. baking soda
Salt to taste
Oil for deep frying
Grind to a paste
:
1 medium onion
3 green chillies
1" piece ginger, peeled, chopped
METHOD
- Chop bottle gourd into finger sized thin strips.
- Sprinkle salt and soda over them.
- Tenderise bottle gourd as for fritters recipe, by making them 'sweat'.
- Put flour in a large bowl.
- Add ground paste, salt, pepper, chilli, and 2 tbsp. hot oil.
- Add a little water, mix into a smooth batter.
- Batter should thick enough to coat back of spoon thinly.
- Heat oil in frying pan, add one pumkin strip at a time, dipped in batter.
- Fry till crisp and light golden, flip and fry other side.
- Drain, remove excess oil on kitchen paper.
- Serve hot with a chilli garlic dip or even the Mexican salsa sauce.
- One may even serve them with chutney or ketchup.
Making time: 30 minutes
Makes: 4 servings
Shelflife: Best fresh
Burmese Index
