Karele ji Katt / Bitter Gourd Saute'

BM # 29   Week 4   Day 1

Color of the day...   Green

A new week begins and this week is a color week for me.For the color theme we have to pick the color of the day and make a dish, the end product may or may not be the ingredient color.

Today's color is Green and I have chosen to cook Bitter Gourd peels.Earlier this week I mentioned about these, and since I am trying to concentrate on Sindhi dishes, I chose to make Katt. I wanted to post all Sindhi dishes trying to adjust with the themes. Katt is a peel .While cooking bitter gourds normally the peel is discarded  We try to use it as a dry saute or sun dry it and store.The recipe for both is almost the same.

1 cup Bitter gourd peels
1 tbsp wheat flour
1 tbsp curd
1/2 tsp salt
Mix all ingredients, rubbing the peels well.
Keep aside for at least an hour.
Wash thoroughly.
Squeeze excess water.
Heat oil for deep frying.
Add the squeezed peels.
Fry till crisp .
Remove on an absorbent tissue.
Sprinkle red chilly powder, dry mango powder.

You could sun dry the same peel.Instead of deep frying the peel after squeezing the water, place the peel on a kitchen towel and then on a mat.
Place this in the sun  for 3-4 days till nice and crisp.Store it in a jar and saute or fry when needed.

The katt is slightly bitter.Adding mango powder takes away  some of the bitterness.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

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