Kaarate is known as Karela in Hindi and Bittergourd in English. These crispy and spicy fritters taste awesome with hot rice and dal. The masala used to marinate these fritters is typical GSB Konkani style.
Ingredients
Ingredients to make red chilli paste:
1/4 cup dosa rice
15 dry red chillies
2 tsp salt
Generous amount of hing/ asafoetida
Soak rice in water for 30 mins, wash well, discard the water
Grind with red chillies,hing and salt, adding little water. Make a smooth paste and keep it aside.
For the fritters:
1 big Karela / Kaarate / Bittergourd
1 tsp salt
1/2 cup rice flour
1/4 cup fine rava
Oil for deep frying
Procedure
Wash Karela, trim the ends and scrape the outer skin a little.
Cut the karela into thin slices, apply salt and keep aside for 30 minutes.
After 30 minutes, squeeze out the water from the karela slices, marinate the slices with the ground chilli paste as per your taste.
Keep aside for 10 minutes.
Mix rice flour and rava, spread it on a plate.
Roll each slice in the flour and dust the excess flour and keep aside.
Heat oil in a kadayi, put the karela slices one by one in the hot oil.
Deep fry on a medium flame, till they turn crisp and crunchy.
Remove the deep-fried karela fritters on absorbent paper. Serve fritters with hot rice and dal.
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