Well this may not be something that you’d gobble up like you would a plate full of onion rings but hey, you may be surprised by how this bitter vegetable tastes good when done this way! These crisps are always available at my grandma’s place except that she uses the Indian bitter gourd which are smaller in size and more bitter.
Bitter melons are used in various ways in the Indian cuisine: more typically in stir fries with spices. In some Chinese restaurants in Malaysia, I have tried bitter melon cooked with either chicken, eggs, dried prawns or even in soups and I enjoyed them all the same.
Since everyone in my family is a bitter gourd/melon lover, I love experimenting on the different ways of serving up this vegetable at my dining table. I may be posting more dishes made with this high-valued, medicinal vegetable but now here are crispy, fried bitter melon rings.
I cut the medium-sized bitter melon into 2-inch thick rings, remove the pit and seeds and then coat them well with enough sprinkles of gram flour, rice flour, corn flour, salt, turmeric, chili powder and salt. These rings are fried till they are golden brown and pairs well with most dishes in the Indian vegetarian cuisine.
* Some like to wash the uncooked bitter melon with salt to remove the excess bitterness but I usually don’t because the more the bitter the better it is for me! :)
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