Bitter Gourd Fries in Red Chilli Batter (Kaarathey Aalavan Phodi)

One of my ever soul-satisfying, lip smacking, delicious, Mom's favorite, indulging treat for those days when you just want to gorge on some yummy food and never bother about the calories. I began making this Phodi recently and the results are amazing. Best part is you can make the Rice-Red Chilli paste and store in the freezer and use it within a week or two. This paste is known as Aalaavan in Konkani. Mom is an expert on making this delicacy. Her spice and rice blend is something which I can never match up no matter how hard I try.

Many other vegetables are prepared in Konkani custom along with Bitter Gourd. The other vegetables which can be used are Kantola, Potato, Parvel, Raw Banana, Breadfruit, etc. Primarily on festive occasions one can easily spot these fries. It is supposed to be culinary ritual to fry 5 vegetable types during Ganesh Chaturthi lunch, Ashtami lunch, Gauri Pooja (also known as Teyi) lunch.

Cooking time: 15-20 minutes

Preparation time: 240 minutes (includes soaking time)
Serves: 2-3 individuals

Ingredients:
Bitter Gourd (sliced into pin-wheels) - 8-10
Salt - as per taste
Oil - for frying

For batter:
Rice (pre-soaked) -1 Cup
Red Chillies - 6-10
Asafoetida - 1/10 teaspoon
Water - For accomodating grinding consistency

Method:
Pre-soak washed rice in water for 5-6 hours. Grind it to a batter after draining water along with red chillies and asafoetida, salt and very less water.
Apply salt to chopped Bitter Gourd pieces and set aside for 1/2 hour. Heat oil in a deep dish pan. Once oil heats up (should not be smoking hot as fries would burn) dip the pieces in batter and deep fry. Fry till the cirspy coating is reddish and crispy. Transfer to kitche towel and allow to cool. Serve warm along with rice and curry.