Ingredients:

• 4 fresh Bitter gourds
• 1 Lemon juice
• 1 – quarter small Coconut fresh
• 1 tsp – sesame seeds
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania powder
• 1 tsp – Sugar ground
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• salt to taste
• 3 tbsp – oil

Method:

1. Wash bitter gourd and wipe dry.
2. Chop into thin rounds with skin intact.
3. Deep fry in hot oil till crisp and crunchy.
4. Chop coconut into thin slivers. The slices should look like chips.
5. Fry coconut slivers till crisp and good.
6. Drain and keep on kitchen towel to soak excess oil.
7. Take in a large plate, sprinkle all other ingredients over it. Mix well to coat all masalas on karela.
8. Garnish with chopped coriander.
9. Serve as accompaniment to chappati and rice or even serve as a snack at a cocktail.

Recipe courtesy of Sify Bawarchi