Wash bitter gourds, pat dry with a towel, then slice it evenly into thin roundels.
Take a mixing bowl, add sliced bitter gourds, add rice flour, corn flour, sambar powder, salt. Now mix evenly and carefully with the bitter gourd slices, and sprinkle water over it, so that the flour and spice mix gets evenly spread over each bitter gourd slices.
Heat oil in a deep pan, make sure that the oil is not fuming hot.
Keep the flame in medium and drop the bitter gourd slices one by one, fry it in batches, don't over crowd them.
Turn over carefully and fry until both the sides turn golden brown.
Allow it to cool and transfer them to a clean, airtight container.
Recipe courtesy: Pachanti
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.