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2 Serves
35 Mins
Prepare the bitter gourd by washing, removing the seeds, and slicing it into thin rounds or half-moons.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
65 mg / 4,700 mgSodium
1263 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a wide saucepan, combine the sliced bitter gourd, chili pepper, turmeric, and salt. Drizzle with cooking oil and toss thoroughly to ensure even coating.
Place the pan over medium heat, cover with a lid, and cook for 3 minutes to steam the gourd slightly.
Remove the lid, stir the mixture, and reduce the heat to low. Continue to fry the bitter gourd uncovered, stirring occasionally, until it reaches a golden-brown, crispy texture.
2
g14
g32
g
Uzbek
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