“Kaarate” means Bitter Gourd in Konkani, so the name Crispy Kaarate, which is crunchy, crispy, evenly fried chips of bitter gourd with very very little bitterness that can be enjoyed on its own or with hot rice!
Cooking time: 20 mins
3 bitter gourds (karela / kaarate), thinly sliced
½ tbsp turmeric powder
½ tbsp red chili powder, or adjust as per spice tolerance
1½ tbsp lemon juice
1 tsp salt, or adjust as per taste
1. Trim both ends, thinly slice bitter gourd and remove the big hard seeds.
2. Take bitter gourd in a bowl. Add turmeric powder, red chili powder, lemon juice and salt to it. Mix everything together and keep aside for 10 mins.
3. Heat oil on medium flame and then drop bitter gourd one by one in the oil. Fry until crispy and slightly brown in color.
4. Once crispy, using a slotted spatula lift the bitter gourd, drain the oil and transfer them to a paper towel lined plate to absorb excess oil.
Sprinkle salt on top and serve hot with rice.
spoonful O’ tips
1. To reduce bitterness, peel the bitter gourd’s rugged surface before slicing them. Then instead of throwing away the peels, they can be used in making Kaarate Kismuri (Bitter Gourd Peel Salad).
2. Make sure to fry on medium flame or else the bitter gourd will get dark in color and fry unevenly.