Vikas Khanna's Karare Karele
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Karela(bitter gourd) – 4, large
  • Onion – 1, large, finely sliced
  • Freshly grated coconut – 1 & ½ tbsp
  • Rice flour – 2 & ½ tbsp
  • Red chilli powder – ¾ th tsp
  • Fresh curry leaves – 2 medium sprigs
  • Salt to taste
  • Oil for deep frying
  1. Wash bitter gourds thoroughly and pat dry. Cut very thinly into discs and remove any bigger seeds.
  2. Spread gourd slices on a large plate and sprinkle salt over them. Mix well and set aside for 5 minutes.
  3. After 5 minutes, squeeze gourds well and pat dry with a kitchen towel. This step is essential to make the fried gourds crispy. Sprinkle with rice flour and toss well.
  4. Heat oil in a deep-frying wok over medium-high heat till it just starts to smoke. Add gourd slices in small batches and deep fry till golden and crisp. Remove and drain on absorbent paper.
  5. Sprinkle the chilli powder over the fried gourd slices and toss well. Set aside.
  6. Now heat 2 tablespoon of oil in a frying pan over medium heat. Add curry leaves, sliced onion and grated coconut. Sauté till curry leaves turn crisp and onions are light golden.
  7. Toss these crispy karela chips with the prepared gourd slices and mix well. Serve hot. Enjoy!
Recipe by Flavor Quotient at