When there are so many varieties of chips to choose from, why would any one think of chips out of bitter gourd. The name itself might bring unpleasant taste to many. I first tasted these chips when my co-sister got this from A1 chips, Coimbatore. It was very tasty that the bitterness could easily given a pass. I do make sun dried bitter gourd to use in vatha kuzhambu or deep fry them as occasional sides. But its chips avatar really bowled me over.
I have been thinking of trying it in microwave in the same way as masala peanuts is done. Every time I buy the bitter gourds, I remind myself that I should try with at least one. The theme of blogging marathon gave the final nudge and I made it yesterday. It came out very crisp and it was all done in 12 minutes.
You need
Bitter gourd, medium sized - 3 nos
Rice flour - 3 tspn
Red chilly powder - 1/4 tspn
Salt to taste
Oil - 1 tspn
Method
Wash and slice the bitter gourd into thin circles. Remove the seeds. If you find removing the seeds after slicing a bit tedious, you can cut the gourd into two halves, vertically. Remove the seeds and slice. Spread it on a newspaper for an hour or so. So it will dry out by then.
In a bowl, take rice flour, red chilli powder, salt and oil. Mix well. Add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well.
Arrange the bitter gourd pieces on a microwave safe plate, in a single layer. Microwave high for 4 minutes. Take the plate out and flip the pieces. Microwave for 5 minutes. Check if it is crisp. Else MW in steps of 1 minute. After 10 minutes, you can drizzle few drops of oil and cook further. It took 12 minutes for me. The time may vary according to the quantity and thickness of the slice. Store in an airtight container. It stays crisp for a long time.
Arrange the bitter gourd pieces on a microwave safe plate, in a single layer. Microwave high for 4 minutes. Take the plate out and flip the pieces. Microwave for 5 minutes. Check if it is crisp. Else MW in steps of 1 minute. After 10 minutes, you can drizzle few drops of oil and cook further. It took 12 minutes for me. The time may vary according to the quantity and thickness of the slice. Store in an airtight container. It stays crisp for a long time.
Enjoy with your cup of tea/coffee or as a side for curd rice.
Variations
1) You can use sambhar powder or any other spicy podi
2) Add sesame seeds for crunch
3)Increase the amount of rice flour to get a batter fried effect
I am taking this to the MEC-Potluck hosted by Srivalli.
Do check out what my blogging marathon buddies have cooked for the day.
