Kurkura Karela

Ingredients

• 100 g sukha karela (dried bitter gourd)

• 2 tbsp makai atta (cornflour)

• 2 tbsp bajra atta (pearl millet flour)

• 1 tsp saunf (fennel seeds)

• 1 tbsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp dried mango powder

• 1 tsp coriander powder

• 1 tsp crushed black pepper

• Himalayan salt to taste

• oil for frying

Method

Take a mixing bowl, add bajra atta, makai atta, red chilli powder, turmeric powder, dried mango powder, coriander powder, fennel seeds, crushed black pepper, Himalayan salt and mix it well. Then add water and make a smooth batter without forming any lumps.

Make sure the batter is of a flowing consistency (semi thick).

Heat the oil in kadhai.

Dip the sliced bitter gourd into the prepared batter and coat it completely.

Furthermore, deep-fry in hot oil.

Also stir occasionally and fry on both sides, fry the bitter gourd slices till they turn golden in colour and crispy in texture.

Finally, Kurkura Karela is ready to serve. You can serve this with chutneys like lasun chutney, yogurt chutney, or pudina chutney.