Bitter gourd Recipe Fried and Seasoned

Ingredients


1 lb. Bitter gourd (karela)
Salt to taste
3 tbsp. + to deep fry Oil
1 tsp. Mustard seeds
1/2 tsp. Cumin seeds
1 tsp. Split black gram (urad dal)
2 Whole dry red chillies
6 cloves Garlic (chopped)
10-12 Curry leaves
2 medium sized Onion (chopped)
2 tsp.s Red chilli powder
3 tbsp. Roasted peanuts (crushed)
1/4 cup Coconut (scraped)


Method


Scrape and cut karela in half, lengthwise. Remove seeds and thinly slice. Apply salt and leave aside for ten to fifteen minutes. Wash with plenty of water. Drain and squeeze out excess water.Heat sufficient oil in a kadai and deep-fry the slices of kerela until crisp. Drain and place on an absorbent paper.Heat three tablespoons of oil in a pan, add mustard seeds, cumin seeds, urad dal. Whole dry red chillies and sauté till the seeds crackle. Add garlic and curry leaves. Sauté for a minute.Add onion and sauté till golden brown. Add red chilli powder, salt and fried karela, stir fry for two to three minutes.Mix in roasted peanuts and serve garnished with coconut.