bittergourd sliced in thin circles 1 cup
maida 1 teaspoon
chilli powder 1/2 teaspoon
salt a pinch
oil 2 dessert spoons
mustard seeds 1/2 teaspoon
methi seeds 1/4 teaspoon
dried red chillies broken 2
chopped onions 1/4 cup
green chillies sliced 1
chopped ginger 1teaspoon
curry leaves few
grated coconut 1/4 cup
jeera 1/2 teaspoon
curd 3 cups
salt to taste
Mix together maida ,chilli powder,pinch salt and sliced gourd.
Set aside to marinate for 1 hour.
Heat oil in a pan and splutter mustard seeds, methi seeds and dried red chillies.
When chillies change colour add chopped onions, green chillies, ginger and curry leaves and fry till onions are light brown.
Grind together coconut and jeera and add to the onion mix in pan.
Fry till coconut turns light brown. Drain out excess oil.
Separately deep fry marinated gourd in hot oil.
Mix together fried gourd, coconut mix, curd and salt. Serve immediately.
If you want to use the salad after a while add curd and salt to the dry ingredients 10 minutes before serving for a better taste.
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