Easiest Way to Make Perfect Stir fry bitter gourd (Paria)

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, stir fry bitter gourd (paria). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Cut half the paria, then thin sliced. Ingredients: Bitter gourd (sliced & boiled) Egg Chilli paste Onions & garlics (chopped) Dried shrimps (soaked) Anchovies stock Salt Bahan: Pare Telur Cabe. Kakarakaya fry recipe video or bitter gourd stir fry recipe - Simple, healthy & delicious tasting bitter gourd fry that goes good to Cover and cook until the bitter gourd turns tender. Pavakkai Fry (Bitter Gourd Stir Fry) is a very tasty and healthy poriyal variety.

Stir fry bitter gourd (Paria) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Stir fry bitter gourd (Paria) is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have stir fry bitter gourd (paria) using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Stir fry bitter gourd (Paria):

1. Take grm paria
2. Get coarse sea salt
3. Get cooking oil
4. Make ready Salt
5. Take Pepper
6. Get Sugar
7. Make ready Roughly blend together
8. Prepare red chilies
9. Make ready garlic
10. Get shallot
11. Get fruit tomato

Recipe Category: Lunch / side dish Prep Time Add onion and fry till dark golden brown, taking care not to burn the onion. Add cut bitter gourd, squeezed out from the curd, turmeric, sambar powder. About bitter gourd or bitter melon, called nigauri in Japanese and goya or go-ya- in Okinawan. Plus, a recipe for the most homey My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine.

Steps to make Stir fry bitter gourd (Paria):

1. Cut half the paria, then thin sliced
2. Mix the paria with coarse sea salt, rest it 15 minutes until the liquid comes out from the paria (this method will make the paria less bitter)
3. After that wash the paria with tap water, then drain it, now it's ready to cook
4. Put oil in the wok, heat it then put the blend mixture, cook it until fragrant
5. Put the paria, then mix it with salt, sugar, and pepper, cook it until the paria soft, then it ready to serve and don’t forget to taste

About bitter gourd or bitter melon, called nigauri in Japanese and goya or go-ya- in Okinawan. Plus, a recipe for the most homey My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine. Bitter gourd also known as bitter melon or caraille, plays a crucial part in the Caribbean diet. This edible vine fruit maybe bitter has it suggests but more often than not, doubles up and acts a blood cleansing beverage for the vast majority of island people. My grandmother would force me to drink a.

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