Kararé Karelé

Crisp-Fried Bitter Gourd Rings

SERVES 4–6

My team and I just couldn’t get over this dish during the food trials for this book. We repeated it three days in a row!

A traditional dish of the Syrian Christians of Kerala, this is a dish that makes you happy from within. The Syrian Christians were converted to Christianity by Saint Thomas and later intermarried with the Syrian immigrants.

The beauty of this dish lies in the remarkably crisp, crunchy texture of the bitter gourd rings. Do ensure you make lots of it, because your family just won’t get enough!

INGREDIENTS

4 (large) bitter gourds (karelé)

1 tsp salt or to taste

2½ tbsp rice flour

Oil for deep-frying

¾ tsp red chilli powder

2 (medium) sprigs fresh curry leaves

1 (large) onion, finely sliced

1½ tbsp fresh coconut, finely grated

METHOD

Wash gourds and pat dry. Slice very finely into discs and remove the seeds and pith from the centre. Spread gourd slices on a large plate and sprinkle with salt. Mix well and set aside for 5 minutes. Squeeze gourds well and pat dry with kitchen towels. Sprinkle with rice flour and toss well. Put oil in a kadhai (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. Sprinkle with chilli powder and toss well. Set aside. Put 2 tbsp of oil in a frying pan over medium heat. Add curry leaves, onion and coconut. Sauté till curry leaves turn crisp and onion is light golden. Toss in the prepared gourd slices and mix well. Transfer to a plate and serve hot.