Spicy Kerala Fry. Photo: R.M. Rajarathinam
The Hindu :Chef T.K.V. Palanimurugan :30 Mar 2012
INGREDIENTS: (Serves Two)
Bitter gourd: 250gms
Turmeric powder: Two gm
Cumin powder: Three gm
Chilli powder: Five gm
Refined oil: 15 gm
Lemon: Half
Coriander leaves: A sprig
Salt: To taste
METHOD:
Cut bitter gourd into round slices. Heat oil in a pan and sauté sliced pieces for a minute.
Add turmeric, chilli, cumin powder and salt. Sprinkle some water and cover with lid. Cook on slow flame for 3 minutes.
Add juice of half a lemon and check seasoning. Garnish with coriander leaves and serve hot.
Chef T.K.V. Palanimurugan is the Director-cum- chef of Li Ba's outdoor catering services at Beerangi Tank Road. He has worked in various star hotels in a career spanning over a decade and specialises in South and North Indian cuisine.
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