Kalara patra bara aka bitter gourd leaf fritter is very popular dish in Odisha..The last time my mom #baijayantid Was here, made it. Its made with the bitter "Kalara Patra"(Bitter gourd leaves) along with some very easily available pantry ingredients. You'd think why on earth will I use bitter gourd leaves.. Well I did not know they did, but once I had tasted these fritters, I fell in love with them.. also I am a sucker for pan-seared fritters (the healthy way to enjoy fritters)..
I used rice batter for the bitter gourd leaves and the leftover batter I used with khadaa saag (amaranth leaf only). Both were equally tasty.
. The remaining amaranth leaves i made saag with mashed potatoes mixture... ummm. Its so so so good with my new invention.. also, the leaves (both amaranth n karela leaf/bitter gourd leaf) are from my garden . Baraa/fritters are all gone by now. I will make sure to cook plenty of fritters the next time as i got ample amount of these ingredients in my veggie garden 🙂😃.
Sunday weekly meal prep in full effect! 1. Whole grain spaghetti and chicken meatballs 2. Acorn squash roasted and then sautéed w shallots, garlic, ginger, cloves, a bunch of masala and a pinch of brown sugar. 3. Chana masala. Chickpeas, can of crushed tomatoes, onion, garlic, ginger, tumeric and other masala and a bit of water 3. Chicken thighs I marinated overnight in olive oil, salt, pepper, garlic, garam masala, tumeric, and a bit of honey based bbq sauce, cilantro. Cooked in the oven. 4. Shrimp and broccoli cooked in the same pan as the chana masala so it picked up all those flavors and I added garlic, ginger, and some smooshed spicy eggplant. We’ll eat these w rice, roti, eggs, spinach, quinoa. So glad not to have to think about what’s for dinner every night! And great fuel for a week of running. #run#runner#running#fuel#healthyfood#healthylifestyle#healthyeating#desifood