Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 3 | Tablespoon | Cooking Oil | |
| 1 | Salt-Spoon | Salt | to taste |
| Quarter | Teaspoon | Garam-Masala | |
| Quarter | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Sugar, White | |
| Half | Teaspoon | Jeera/Cumin Seeds | powdered |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Teaspoon | Teel. (Sesame Seeds) | |
| Quarter | Nos | Coconut scraped (fresh) | |
| 2 | Teaspoon | Lime Juice | |
| 4 | Nos | Karela |
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.
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