First of all cut the bittergourd gourd into round slices. Boil them for 5 minutes on high heat with turmeric and half of salt. Drain and keep aside until use.
Combine both the flours together and make a thick batter using some water. Now dip the slices in this batter and deep fry until nice and crispy.
Drain on an absorbent paper and set aside. Now make the sauce by heating oil first. Add Ginger and Garlic mince followed by crushed Coriander seeds. Saute them for a minute and then add the beaten curd.
Add Red chilli powder and Soy sauce. Add food colour and the other half of the salt along with fried Karela. Saute all that well for 2 to 3 more minutes on low flame. Add slit green chillies and coriander leaves. Garnish with kasuri methi and serve hot with Naans, Chapatis, Rotis, Pulaos or Ghee rice.
