Bitter Gourd Sandige Recipe

Cooking Directions

• STEP 1.Wash and slice the bitter gourd into thin rounds. Remove the seeds.
• STEP 2.In a bowl, mix the bitter gourd slices with salt and turmeric powder. Let it sit for 30 minutes.
• STEP 3.After 30 minutes, rinse the bitter gourd slices under running water to remove the excess salt.
• STEP 4.In a separate bowl, prepare a batter by mixing rice flour, chili powder, asafoetida, and water.
• STEP 5.Dip each bitter gourd slice into the batter, ensuring it is coated evenly.
• STEP 6.Place the coated slices on a clean cloth or tray and let them dry under the sun for 2-3 days.
• STEP 7.Once the bitter gourd slices are completely dry and crispy, store them in an airtight container.
• STEP 8.To serve, deep fry the sandige in hot oil until golden brown and serve with chutney or ketchup.

Cooking Tips

• Make sure to remove the seeds from the bitter gourd slices as they can be bitter.
• Ensure that the bitter gourd slices are evenly coated with the batter for a crispy texture.
• If you don't have access to sunlight, you can also dry the sandige in a dehydrator or oven at a low temperature.

Storage and Serving

• Store the Bitter Gourd Sandige in an airtight container to maintain its crispiness.
• Serve the sandige as a snack or as a side dish with rice and curry.
• You can also enjoy the sandige with a cup of hot tea or coffee.