Bitter Gourd Chips

Kakarakaya / Karela Chips

Ingredients:

Bitter Gourd 2
Garam Masala 1 – 2 tsps
Red Chilli Powder 1/2 tsp
Red Chilli Flakes 1 tsp
Salt to taste
Oil 1 – 2 tbsps

Method of preparation:

Ligthly scrape, remove ends and wash bitter gourds.
Chop the bitter gourd on a slant into quarter inch thick slices so that most of the flesh is exposed.
Mix the chopped bitter gourd slices with all the remaining ingredients.
Arrange the spiced bitter gourd slices on a baking tray without overlapping.

Preheat oven to 380F.
Bake the bitter gourd chips till they change color and become crisp.
It takes about 40 – 60 minutes depending on the thickness of bitter gourd slices.
Store crisped bitter gourd chips tight in a jar and they stay fresh for months.
Serve karela chips with rice and plain dal or serve them as a snack.

Notes: Alternatively, roast them on a grill pan or on a wide skillet on low flame till crisp.

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Roasted Ridge Gourd Skin

Beerakaya Tokku Vepudu

Ingredients:

Ridge Gourd 1
Red Chilli Flakes 1 tsp
Salt to taste
Olive Oil 1 tsp

Method of preparation:

Wash thoroughly, lightly scrape and chop off the ridge gourd skin.
Use the flesh to make any of these ridge gourd recipes which makes use of the ridge gourd flesh.
Preheat oven to 380 F.
Boil ridge gourd skin pieces in salted water till just soft. Don’t over cook.
Strain the cooked ridge gourd skins and place them on a baking tray.
Sprinkle red chilli flakes, little bit of salt and oil.
Lightly stir and spread the ridge gourd skin pieces.
Bake for 15 – 20 min until brown around the edges.
Serve hot with steamed rice and dollop of ghee.

Notes: If ridge gourd is thin without much flesh inside, go ahead and chop it into big cylinders. Squeeze out the seeds a little bit once boiled and follow the above recipe.

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