Ingredients:
4 fresh bitter gourds
1 lemon juice
1 quarter small coconut fresh
1 tsp. sesame seeds
1 tsp. red chilli powder
1/2 tsp. dhania powder
1 tsp. sugar ground
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
salt to taste
3 tbsp. oil
Method:
- Wash bitter gourd and wipe dry.
- Chop into thin rounds, skin intact.
- Chop coconut into thin slivers. The slices should look like chips.
- Deep fry in hot oil till crisp and crunchy.
- Fry coconut slivers till crisp and good.
- Drain and keep on kitchen towel to soak excess oil. Repeat same for coconut slivers.
- Take in a large plate, sprinkle all other ingredients over it. Mix well to coat all masalas on karela.
- Garnish with chopped coriander, serve as accompaniment to chappati, rice.
Or even serve as a snack at a cocktail.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 4-5 days.
Karelas' Index
