Skip to content

FAAGA HIKIRHA (BITTER GOURD DRY CURRY)

July 18, 2014

 

Ingredients

500g bitter gourd (use any of the following methods described below to reduce the bitter taste)

2 onions (chopped)

1 tbsp sugar

12 curry leaves

3 pieces of rampe leaf

3 green chillies

1 tbsp oil

50g tuna flakes, Maldive fish

1 tomato (cut into pieces)

1 tsp chillie powder or according to taste

1 ½ salt or according to taste

Oil for deep frying

Preparation

  1. Cut the bitter guard into very thin slices and soak them in salty water for at least 3 hours. Strain and deep fry until golden brown and crispy.
  2. Leave on absorbent kitchen paper for drying.
  3. Heat oil in a wok.
  4. Add onion, sugar, chillie, curry leaves and rampe leaf. Fry until golden brown.
  5. Add tuna flakes, tomato and the fired bitter guard.
  6. Toss for few minutes.
  7. Serve as a side dish with rice.

 

Note: To reduce the bitterness of the bitter guard any of the following can be done:

  • Cut and remove the seeds. Add excess salt to boiling water and blanche for 3-4 minutes.

Remove immediately and leave to dry and use according to recipe. 

OR

  • Slip bitter guard into 4 pieces length wise. Apply salt. Cover and leave overnight.

Wash thoughly. Drain and wipe off the water and use according to recipe.

OR

  • Slip bitter guard into 4 pieces length wise. Remove the seeds. Soak overnight in excess salt water.

    Wash thoughly. Drain and wipe off the water and use according to recipe.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: