Karela 65

PREPARATION

1. In a bowl, add 1 1/2 tablespoons salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon sambar masala, 1/2 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon ginger powder and mix it well.

2. Keep aside.

3. In a mixing bowl, add 100 grams all purpose flour, 100 grams rice flour, 1 tablespoon corn flour, 1 tablespoon vinegar, 2 tablespoons soy sauce, 1 tablespoon ginger paste, 1 tablespoon garlic paste and mix it well.

4. Add 200 milliliters water and mix it well to make a thick batter.

5. Then, add 560 grams bitter gourd, prepared masala and mix it well.

6. Refrigerate for 20 minutes.

7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

8. Drain it on an absorbent paper and keep aside.

9. Heat 35 milliliters oil in a heavy skillet, add 4 dry red chili, 1 teaspoon mustard seeds, 2 green chili, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes.

10. Then, add 80 grams onions and fry till translucent.

11. Now, add 60 grams ketchup, 1/2 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.

12. Add 100 grams curd and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Then, add 40 milliliters water and stir well.

15. Now, add the fried bitter gourd and mix it well.

16. Cook for 5 - 7 minutes on medium heat.

17. Remove it from heat.

18. Serve hot.