Day 24 BM #51 -
I have explored baking many Indian vegetables this month and this one was the most interesting one. Though the kids stayed away from these bitter gourd chips, we loved it as a snack and as an accompaniment to dal and rice.
I cannot say that the bitterness was totally off, but it was within tolerable limits.
Adapted from here
Bitter Gourd 3-4 firm ones
Besan / Chickpea Flour /Gram Flour 2 Tbsp
Tamarind extract 2 Tbsp (or as required)
Cooking Oil 1-2 Tbsp
Salt, Red Chilli Powder, Sugar, Coriander Powder as needed
Method Of Preparation -
Wash and pat dry the bitter gourd. Slice them into 1/2 cm circles. Remove the seeds if they are tough.
In a mixing bowl, toss the rest of the ingredients. Make a paste and set aside.
Add the sliced bitter gourd into the paste and make sure all the slices are coated with the paste. Let it marinate for about 15-20 minutes.
Preheat the oven to 400 °F. Prepare a baking sheet lined with parchment paper.
Arrange all the slices as a single layer.
Bake them for 15 minutes. Turn over and bake them further for 15 minutes, monitoring them carefully. Let them bake until they are crisp.
It works great as an accompaniment to dal/sambar.
Preparation Time 15 min + Baking Time 30 min
Makes approx 2 cups