Pavakka Kondattam | Bitter gourd Crisps | Sun dried Bitter gourd
This is our favorite way to eat bitterguard.
- 2 Bittergourds(Pavakka)
- Salt as required
- Oil for frying
Cut bittergourd across length to make slices of about 1/8 inch thickness. Boil enough water in a pot with
required salt. Add the bitter gourd slices to boiling water and cook for 5-6 minutes until soft. Make sure not to over cook. Separate from water and wait for the bittergourd to cool down. Arrange the cooked bittergourd slices on a large pizza pan or drying mat. Dry them in sunlight for 4-5 days until completely dry. Turn the slices each day to dry both sides properly. You may dry them in your oven using warm setting. Transfer the dried slices to an air tight container . They will last up to six months.
When ready to use, heat oil and when hot enough (about 350 degree F) add the dried bittergourd. Move them around and fry it until brown. Remove them from oil and are ready to eat. They go very well with rice, porridge or to eat alone.
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