Bitter Gourd Chips

This is a great choice for one, like me, who hates bitter-gourd. I am sure everyone will like the deep fried version of this vegetable. Deep frying reduces or mostly nullifies the bitterness of karela. These chips can be made with minimum effort, and taste the best inspite its natural bitterness.

This is a simple, quick recipe to try with bitter-gourd, and is best served as an accompaniment with dal, rasam, sambar rice.

Ingredients
¼ kg karela / bitter gourd, thinly sliced
1 tsp red chili powder
¼ tsp amchoor / dry mango powder (optional)
2 tbsp besan /  chickpea flour
salt to taste
oil for deep frying

Method
Except oil combine everything well. Deep fry the chips until crispy.