Homemade Fryums Series - Bitter Gourd Fryums

I believe everyone will be aware of the medicinal value of this Bitter guard. We do prepare fryums out of this. This will take a week to complete the process. I am giving the exact proportions which I used this time.

Ingredients:
Bitter Guard - 2 kgs
Curd - 2 litres
Green Chilies - 100 gms
Cumin Seeds - 2 tsp
Salt - As per taste (it should be slightly high as it has to be stored for months)

Method:

Firstly cut the bitter guard in round shape. Don't slice it so thin. While drying it will shrink, so slice it accordingly.

Add the salt and keep it closed for 12 hrs. Next day add the curd to it and mix well. Again marinate it for about 1 day. 

Grind together the chillies and cumin seeds to a smooth paste. Add it to the marinated bitter gourd.

Sun dry it in a plastic sheet for about a 4-5 days, depending on how fast it gets dried up. Store it in a air tight container. 

In a kadai, add oil for frying (amount required for roasting pappad). When the oil gets heated up, add these dried bitter guard and roast it till it becomes crispier. Don't roast too much as it will leave a bitter taste. 

Tip:

Don't use too much of oil for frying this, as the oil also will get the bitter taste after frying. Its better to fry once in a week or once in four days and store in a container, so that there is no need to waste oil. This again depends how much you love this fryum and how frequent you take it. 

This will serve as a good side dish for sambar rice and curd rice. 

I am republishing it for the Festive Food: Summer Treat event  hosted by Priti