Pavakkai Fry / Bitter-gourd Fry

Bitter-Gourd . Just by the name of it most of us would run away. No matter how we cook , this is one vegetable that refuses to lose its originality :P

But i love bitter-gourd if its cooked in Puli Kozhambu or the following fry recipe which my mom makes.

Preparation time: 20 mins Makes 3 Servings Cooking time: 20 mins Ingredients:
Bitter-Gourd / Pavakkai - 1 big, sliced thinly Corn Flour - 1 tbs Besan/ Gram flour/ Kadalai Maavu - 1 tbs To Grind :
Vendayam / Fennel seeds - 1 tsp Jeeragam / Cumin seeds - 1 tsp Garlic - 3-4 pods Ginger - 2" pieces Asafoetida - a pinch Turmeric - 1/2 tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Salt Oil to Deep Fry
Procedure:

1. Heat 1 tsp oil in kadai & fry the following - fennel seeds, cumin, ginger, garlic, asafoetida, turmeric, chilli podwer, coriander powder.
2. Once the raw smell is gone, cool down the mixture and grind it into smooth paste adding very little water.
3. Slice the bitter-gourd into thin rounds, remove the seeds. Marinate it with the ground paste and let rest for about 15 minutes.
4. After 15 mins add the corn flour & besan to this and mix well. Water need not be added as bitter-gourd itself wud have given out some water and also the water from the paste itself is enough. Mix everything to form thick paste.
5. Heat oil in a kadai.
6. Fry the bitter-gourd slices in smal quantities. Its okay if its broken.
7. Let it cook in medium flame to golden brown.
8. Remove from oil and let it rest for a while in tissue paper.

This makes a different side dish for rice than the usual poriyal.