In villages when vegetables are in season , and there is so much of it that you cannot consume the whole lot ,it is preserved as Kondattams for later use.Vegetables such as Green chillies, Bitter gourd , Tindoora etc are preserved this way. They are cut into thin pieces ,marinated and sun dried .When ready to use it is fried in oil.
One of our family friends grow bitter gourd at home .With the cold weather approaching they have started harvesting the whole crop and I got a generous share of Bitter gourd.
- Bitter Gourd - 2 large cut into thin rings
- Green chillies - 5 make a small slit
- Salt - to taste
- Oil - to deep fry
Add the bitter gourd slices and green chillies to a large wide pan and sprinkle some water and salt in it .
Cook this for 5 minutes until it is 1/2 cooked.
Heat oil in a pan and deep fry it in batches until crisp.
Serve with rice and curd.