Hello, I’m Laura. Today, I will show you a way to make stir fry bitter gourd (paria) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stir fry bitter gourd (Paria) Recipe
Stir fry bitter gourd (Paria) is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Stir fry bitter gourd (Paria) is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have stir fry bitter gourd (paria) using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Stir fry bitter gourd (Paria):
- Take 300 grm paria
- Take 2 tbs coarse sea salt
- Prepare 2 tbs cooking oil
- Make ready Salt
- Take Pepper
- Take Sugar
- Take Roughly blend together
- Get 3 pcs red chilies
- Prepare 3 cloves garlic
- Get 3 pcs shallot
- Make ready 1/2 fruit tomato
Instructions to make Stir fry bitter gourd (Paria):
- Cut half the paria, then thin sliced
- 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)
- After that wash the paria with tap water, then drain it, now its ready to cook
- Put oil in the wok, heat it then put the blend mixture, cook it until fragrant
- 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
So that’s going to wrap it up with this special dish stir fry bitter gourd (paria) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
