Ingredients:
•2 medium-sized karelas/ bitter gourd/melon
•1 tsp turmeric powder
•1/2 tsp read chilli powder
•1 tsp chaat masala
•1 tsp salt
•Vegetable/ canola/ sunflower cooking oil to deep fry the chips
Preparation:
•Wash the karelas and pat dry. Cut off the top and tail and then cut the karelas into thin rings.
•Put these rings in a plastic container and sprinkle 1 tsp of salt over then. Use your hand to mix well so as to fully coat with salt. Keep aside for half an hour. The salt will cause the karela to give off all its water and some of its bitterness.
•After half an hour, drain all excess water from the karela. Now sprinkle the turmeric over the karela pieces and mix well again.
•Heat the cooking oil in a deep pan, on a medium flame. When hot, add the karela to it a little at a time and fry till crispy. Stir often with a slotted spoon. When cooked, drain with the slotted spoon and put onto paper towels.
•Sprinkle with red chilli powder and chaat masala and serve.
