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Fried Karela Chips (Bitter Gourd)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7499
Energy (kCal)116.79
Carbohydrates (g)22.475
Total fats (g)1.0498
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice each piece of bitter gourd into fairly thin half-moon shape. Transfer them to a colander and sprinkle the salt over. Shake the colander to distribute the salt evenly. Leave to rest for about an hour or so. | 2. Squeeze out as much moisture as possible from the bitter gourd pieces and dry them on paper towels. Transfer to a Ziploc bag or a big bowl. | 3. Mix the seasoning ingredients together and sprinkle over the pieces. Shake the bag or bowl so that the seasoning is distributed evenly over the pieces. | 4. Heat the oil in a wok, and fry the bitter gourd pieces in batches to a crisp brown. Drain on paper towels and try not to eat them all like I just did. | 5. Serve as an accompaniment with Indian rice dishes, or eat as a snack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    karela 3 -4 - - - -
    salt 2 teaspoons - - - -
    rice flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    besan flour 2 tablespoons 44.505 6.6493 2.5748 0.7694
    red chili powder 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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