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@Rajnikirasoi1Ай бұрын
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@RockalwayscookingchannelАй бұрын
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@welingkartr416Ай бұрын
I would suggest you add salt to the cut bittergourd pieces, let it rest for some time, stir in between to ensure all pieces get some salt on them and then squeeze the bitter gourd using your hands. The salt and your squeezing will remove the water inside and also a good deal of the bitter taste. Then when you fry, if you want to quicken the time, microwave the squeezed pieces for a short time. The pieces will dry faster. When you next heat it on a vessel, if you don't want excess oil, you can shallow-fry it. I try and keep pieces separately (not piled one over the other) on a flat-bottomed pan- don't pile them in a vessel or cover it as you have done, because the water will evcaporate and fall back again into the bitter gourd pieces. The bitter gourd pieces become quite crispy this way. Some people deep fry them. While it tastes good there's too uch oil, so I prefer shallow frying. Take care that your pieces don't char when shallow frying. Rest of the recipe is the same. Try it.
@RockalwayscookingchannelАй бұрын
Thank you so much and I welcome your suggestions.😊 And I have added salt while cooking this time next time I will try as you said.. And one more thing I feel every one May not be having Owen in their kitchen...I wish they may follow my procedure after squeezing no nutrients will be present in vegetables.