Karela Fingers/Bitter Gourd Fingers

Ingredients:

For Pressure Cook:

• Karela/ Bitter Gourd: 1 long
• Jaggery: 2tbsp
• Lemon: 1/2
• Vinegar: 1tbsp
• Salt: 1tsp
• Chilly Powder: 1tsp
  

For First Coat:

• All Purpose Flour/Maida: 1 1/2tbsp
• Rice Flour: 1/2tbsp
• Corn Flour: 1tbsp
• Dry Coconut powder: 1tbsp
• Coconut Milk Powder: 1tbsp Buy This
• Chilly Powder: 2tsp
• Salt: 1tsp
• Ground Nut Powder: 1tbsp
• Roasted Gram Powder: 1tbsp
• For Second Coat:
  
• All Purpose Flour/Maida: 2tbsp
• Rice Flour: 1/2tbsp
• Corn Flour: 1/2tbsp
• Chilly Powder: 1tsp
• Salt: 1/2tsp
• Bread Crumbs: 1 1/2tbsp
• Method:
  
• Wash & slice Karela/Bitter Gourd into 2-3 inches (long slices), keep aside.
• Mix all the “For Pressure Cook” ingredients in a small Vessel with bitter gourd mix well so that all the bitter gourd gets coated with thick paste, close the Vessel.
• Place the closed vessel in the cooker & Pressure cook for 6 whistles with medium flame.
• Once it’s cooled. separate bitter gourd from the liquid.
• In a separate bowl with lid, mix the “For First Coat” ingredients.
• Add bitter gourd.
• Close the lid & shake well so the powder mix gets coated to the wet bitter gourd.
• Mix the “For Second Coat” ingredients & spread it in a plate.
• Roll bitter gourd in it.
• Refrigerate it for 1hr.

• Deep fry till it turns golden brown.
• Remove it to paper towel.
• Karela Fingers is ready to serve.