BITTERGOURD CASHEW PAKODA

9 Dec

BITTERGOURD CASHEW PAKODA

pakoda

Bitter gourd crispy pakoda is one of the easiest and best ways to make kids  or anyone who hate bitter gourd, to start liking them.

bitterguard

It is very popular throughout South Asia. Although the bitterness of Bitter-melon might turn some people away from, it can really sweeten your health because of its disease preventing and health promoting phyto chemical compounds. Bitter melon is the immature pod vegetable. This widely grown as edible pod is, in fact, among the most bitter of all culinary vegetables.

karela pakoda

Bitter melon is a significant ingredient in Okinawan cuisine, and is increasingly used in mainland Japan. It is popularly credited with Okinawan life expectancies being higher than the already long Japanese ones. Bitter melon stimulates easy digestion and peristalsis of food through the bowel until it is excreted from the body. Thus, helps in relieving indigestion and constipation problems. Fresh pods are an excellent source of folates, vitamin c, b-carotene, α-carotene, lutein, and zea-xanthin. It also contains a good amount of vitamin A. Together; these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease processes.

bittergaurd pakoda

Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium.
From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. A recent scientific study at JIPMER, India has proved that bitter melon increases insulin sensitivity and can lower elevated blood sugar levels.

making karela pakoda

INGREDIENTS:-

  • 4 medium Bitter gourds
  • 1 cup full – cashews
  • Besan Flour   – 1 cup
  • Rice Flour   -1/2 cup
  • 1 tsp oil
  • Chilli powder –  1 tsp
  • turmeric – 1/2 tsp
  • ajwain seeds  – 1 tsp
  • Ginger  – 1 tsp(finely chopped)
  • Curry leaves  – few
  • Salt  –
  • Oil –  for deep frying

karela+pakoda

METHOD:-

Wash and drain the bittergourds. With the help of a peeler or knife scrape off the pointed spikes and then peel off the skin. Slice the bitter gourd into thin slices (as thin as possible) and sprinkle salt over them. Toss,Cover and allow them to rest for 10 to 15 minutes.

Drain out the liquid which is collected or gently dab with the help of kitchen towels or even tissues and discard.This is to take away the bitterness. After that to the bitter gourd slices add rice flour, gram flour, cashews,salt, chilli powder, turmeric powder and mix everything well. Do not add or sprinkle water. Now heat oil in a deep frying pan, when it gets heated,gently add the bittergaurd with your hands and deep fry in medium high heat on both sides .  Remove from the oil and drain the excess oil in paper towel. Do repeat the same procedure for all remaining bitter gourd . Serve hot as a snack,appetiser or side dish.   bittter guard pakoda

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2 Responses to “BITTERGOURD CASHEW PAKODA”

  1. HM February 24, 2014 at 1:54 pm #

    For how long can this be stored?

    • ummfathima February 24, 2014 at 2:20 pm #

      Hi ! This can be stored for up to one week in an air tight container… just layer some tissues in the bottom to absorb the oil. Happy Making. This goes very well along with curd rice…

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