Karela Fodi, Bittergourd Fodi

One of the nine basic tastes, bitterness of bittergourd gives a special touch to Inidan dishes.  Bittergourd is very esteemed in Indian kichen due to its medicinal properties.  There are a lot of ways to prepare bittergourd to a delicate food or side dish the fried varieties are my favourites.

Bittergourd Fodi is a Goan preparation.  I am presenting a special preparation using rice flour as marinating paste.


Bittergourd 250 grams

Chilli powder 1/2 teaspoon

Turmeric Powder 1/2 teaspoon

Rice powder 2 tablespoon

Salt to taste

vegetable oil to fry


Wash and dry the bitter gourds.

Now slice the bittergourds into two in the middle.  Scrap away the flesh and seeds from the middle of the bitter gourds.  

Now slice the bitter gourds horizontally into 1 cm thick pieces.

Sprinkle salt over the sliced pieces, mix well and keep for 30 minutes.

After 30 minutes squeeze out the juice from the bittergourd pieces.

Mix rice flour, chilli powder, turmeric powder and salt in a shallow bowl adding enough water to form a thick paste.

Heat oil in a thick bottomed pan.

Coat each piece of the bittergourd pieced with the paste and deep fry them in the medium hot oil till they are golden brown and crisp.

When done remove them from oil and place them in a plate layered with kitchen towel to remove excess oil.

Very tasty with any dish or as side for salds or as a snack. 

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