It’s the pleasant winter day with clouds covering the Sun, blocking the rays and light from reaching out which obviously means darkness at 11 o’clock in the morning. This weather is something I look forward to all year long because it’s the ultimate climate to cook and eat some deep fried goodies like this one ridge gourd bajji. I had no prior plans as to cook some blog food today, but you know climate triggered my taste buds towards some oily, junk food and I had to surrender.
I went through the list of potential snacks that can be whipped up in less than half an hour and doesn’t need any fancy ingredients for which I have to make a trip to grocery, and it was the bajji or pakora that flashed my mind. I had few vegetables in stock that could easily be turned in to bajji like this tender, skinny, green ridge gourd and I love this simple veggie in any form. So here you are on ridge gourd bajji post with decent pictures taken in low lighting though.
Ridge gourd by itself has lot of water content and some times the tender ones turn to be bitter in which case you would end up eating bitter-y bajjis. So it’s always a better idea to taste the veggie as you chop and ensure it is luscious and pulpy without any hint of bitterness in it.
In my list of favorite bajjis I would put sweet potato bajji on top which is then followed by this ridge gourd bajji that is perfect to munch on any winter day with a cup of tea of-course.