Karatyacho Fodi Recipe – Pan Fried Bitter Gourd
Description:
Karatyacho Fodi, a Goan specialty, is a simple yet incredibly healthy side dish made by shallow frying bitter gourd slices until they are beautifully crisp and golden. This delightful dish is an excellent addition to any vegetarian thali, offering a perfect balance of flavors. The bitterness of the gourd is mellowed out by the spices and the crispy texture makes it irresistibly delicious.
Cuisine: Goan
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 2 pieces |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Salt | To taste |
| Extra Virgin Olive Oil (or any cooking oil) | 2 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Instructions:
-
Prepare the Bitter Gourd:
Start by washing the bitter gourds thoroughly under water. Use a peeler to scrape off the bumpy skin, making the surface smooth. If your bitter gourds are large, slice them horizontally into three pieces; otherwise, two will suffice. After that, slice each piece vertically into two sections and make slits on each piece, as shown in the image below. -
Salt the Bitter Gourd:
Sprinkle about 1/2 tablespoon of salt over the cut pieces of bitter gourd. Massage the salt into each piece well, ensuring they are evenly coated. Set them aside and let them rest for 20 minutes to draw out the bitterness. -
Drain the Bitter Juice:
After 20 minutes, drain out all the bitter juice from the gourd pieces. You can use a paper towel to blot off any remaining moisture. -
Prepare the Spice Coating:
On a plate, mix together the red chilli powder, turmeric powder, and semolina (sooji). This spice mix will give the bitter gourd a nice crunch and flavor when fried. -
Heat the Skillet:
Place a skillet or frying pan over medium heat and drizzle 1 to 2 tablespoons of olive oil (or any cooking oil you prefer). -
Coat and Fry:
Take each bitter gourd piece and coat it thoroughly in the prepared spice mixture. Place the coated pieces on the heated skillet, ensuring they are evenly spaced. Drizzle a little more oil over the pieces to enhance the crispiness. -
Fry to Perfection:
Let the bitter gourd pieces fry on one side for about 5 to 7 minutes, until they turn golden brown and crisp. Flip them over and cook the other side for another 5 to 7 minutes until they achieve a similar crisp texture and dark brown color. -
Serving:
Once the bitter gourd slices are crisp and evenly fried, remove them from the pan and place them on a paper towel to absorb any excess oil. -
Enjoy:
Serve your Karatyacho Fodi hot alongside a traditional Goan vegetarian thali. This dish pairs wonderfully with a side of Goan Style Mushroom Vindaloo and steamed rice for a satisfying weekday meal.
Tips for the Perfect Karatyacho Fodi:
- Bitter Gourd Size: If your bitter gourd is too large, you can cut it into smaller pieces for better texture and easier frying.
- Adjusting Bitterness: If you find the bitterness too strong, increase the salting and resting time to draw out more bitter juice before frying.
- Spices: Feel free to adjust the quantity of red chilli powder to match your spice preference. You can even add a pinch of cumin or coriander powder for extra flavor.
Karatyacho Fodi is a versatile and healthy side dish that not only pairs well with Goan meals but can be served alongside any vegetarian spread to add a crispy, flavorful touch. The use of semolina ensures a perfect crisp without overwhelming the natural flavor of the bitter gourd, making this an easy and delightful recipe to try today!
