Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for
20-25 minutes. Wash them well under running water and transfer onto a
kitchen towel.
Heat 2 tbsp. oil & saute garlic till it changes colour. Add coconut & saute till
light brown. Add scraped karela peel & the pulp along with all dry spices.
Fry on a med. flame for 4-5 min. Add tamarind paste. Mix well & saute for
2-3 min. Switch off flame & add roasted chickpea flour. Toss well, cover and keep aside to cool down.
Fill each of the karela pieces with the stuffing & keep aside.
Make a batter with besan, turmeric powder, pinch of salt & red chili powder with some water. The batter should not be too thick or too thin.
Heat remaining oil. Take the stuffed karela & coat them in the batter &
drop in hot oil. Deep fry on med. flame till golden in colour on all sides.
Drain on a kitchen towel.
Serve them hot as a tea-time snack or as a side dish with either rice or
chapati......
......or cut them in slices and serve as appetizers with any chutney.
