Step-by-Step Instructions

1. 1.Prepare Bitter Gourd

   Wash 250 grams of bitter gourds thoroughly. Slice them into medium-sized rounds, ensuring they are not too thick or too thin. Remove any hard seeds if present.

2. 2.Marinate Bitter Gourd

   Place the sliced bitter gourds in a bowl. Add 0.5 teaspoon of salt and squeeze the juice of half a lemon over them. Mix well to coat all the slices. Let it sit for some time to draw out bitterness.

3. 3.Prepare Dry Masala

   In a mortar, add 1 teaspoon of coriander seeds, 0.5 teaspoon of carom seeds, 0.5 teaspoon of cumin seeds, and 0.5 teaspoon of fennel seeds. Crush them until you get a coarse mixture. Alternatively, you can use a mixer grinder, but ensure it's not a fine powder.

4. 4.Extract Water from Bitter Gourd

   After marinating, squeeze the bitter gourd slices firmly with your hands to remove excess water and any remaining soft seeds. Transfer the squeezed bitter gourds to a separate clean bowl.

5. 5.Coat Bitter Gourd with Spices

   To the squeezed bitter gourd, add 1 teaspoon of Kashmiri red chili powder (for color), 0.5 teaspoon of garam masala, 0.5 teaspoon of coriander powder, and a pinch of turmeric powder. Then, add 1.5 large tablespoons of besan (gram flour) for a crispy coating.

6. 6.Mix Spices and Oil

   Add 1 large tablespoon of oil to the bitter gourd and spices. Mix everything thoroughly, ensuring each bitter gourd slice is well coated with the masala. You can either mix by hand or gently shake the bowl to distribute the spices evenly.

7. 7.Sauté Dry Masala

   Heat some oil in a pan on low flame. Add 2 tablespoons of the prepared coarse dry masala (from step 3) and a pinch of asafoetida. Sauté on low flame until fragrant, allowing the flavors to infuse into the oil.

8. 8.Add Bitter Gourd to Pan

   Add the marinated and spiced bitter gourd slices to the pan with the sautéed masala. Ensure the gas flame remains low.

9. 9.Season and Cook Covered

   Add a pinch of salt to the bitter gourd (as the initial salt would have drained with the water). Mix well. Cover the pan with a lid and cook on low flame for 2-3 minutes. The steam will help cook the bitter gourd.

10. 10.Add Fresh Herbs and Finish Frying

    After 2-3 minutes, remove the lid. Add a few curry leaves, 2-3 green chilies, and 0.5 teaspoon of amchur powder. Mix everything well. Continue to fry without the lid on low flame, stirring occasionally, until the bitter gourds are cooked through and become crispy.

11. 11.Garnish and Serve

    Once the bitter gourds are cooked and crispy, turn off the gas. Garnish with fresh coriander leaves. Your Karla Masala Fry is now ready to be served hot with roti, bhakri, or rice.