Cauli, karela and parbal taruwa
Taruwa is a type of appetizer made by deep frying vegetables mixed into the batter of rice flour or gram (chickpea) flour. It also serves an after school snack for the kids or as an appetizer or starter during get-togethers or celebrations. Although oily at some extend, it is also healthy as it contains the nutrition of vegetables. The commonly used vegetables for the purpose are cauli, karela and parbal.
The process of making cauli, karela and parbal taruwa is given below:
Tight cauli flower cut into big pieces, karela (bitterlemon) cut into two halves, parbal – peeled and cut into two pieces (breadth wise), rice flour or chickpea flour, turmeric, cumin and coriander powder, salt, chili powder, hing (asafetida), oil for deep frying and water as required.
First of all, take a mixing bowl and put the flour in it along with turmeric, cumin and coriander powder, salt, chili powder and hing and mix all the ingredients. Using the amount of water required, make medium (neither too thick nor too thin) batter.
Now, heat a pan and add oil to it. When the oil is heated, add the cauli, karela and parbal to the batter and put it into the oil for deep frying one by one.
Make sure that the vegetables are dipped into oilwhile frying. Keep the heat at medium as keeping it high will burn the surface while the vegetables remain uncooked. When the taruwa turns red in color, remove it from heat and soak the excessive oil before serving it hot with achar or chutney of your choice.