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Saturday, 13 April 2013

Karathe podi (kaipapka fry)



Kaipakka (karathe, (Bitter gourd)                 --  ½ kg
Chilly powder                                               --  2 tsp
Hing                                                             -- ¼ tsp
Rice flour or corn flour                                  --  2 tbsp
Salt to taste
Oil for deep frying

Method
Wash the  kaipapkka and  cut into round   rings,   apply salt and keep it for 10 min. Then   add chilly powder,   hing powder. Mix it will    keep  this for  30 min.  Add rice flour or  corn flour.  Mix it and   deep fry them.  This is one of the main items in the Konkani traditional festival thali.

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