Name: Karela and Kantola Fritters recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 large karelas/bitter gourds; 5 to 6 kantolas or small bitter gourds or chota karelas (if you cannot find fresh, use frozen); 2 tsp red chilli powder; 1/2 tsp hing; Rice flour to coat; Salt to taste; Oil for deep frying

ABOUT Karela and Kantola Fritters RECIPE

Deep fried fresh karelas (bitter gourds) and kantolas (chota karelas or phagila as we call it in Mangalore!) are the quintessential gourmet Konkani fritters that is so GSB cuisine and was always a special treat during festivals! Currently residing in USA.

Ingredients Serving: 2

2 large karelas/bitter gourds
5 to 6 kantolas or small bitter gourds or chota karelas (if you cannot find fresh, use frozen)
2 tsp red chilli powder
1/2 tsp hing
Rice flour to coat
Salt to taste
Oil for deep frying

Instructions

Wash both the vegetables well.
Slice both the vegetables into small thin rings. Add salt to taste and keep aside for 10 minutes. After 10 minutes, sprinkle red chilli powder and mix well. Keep aside.
Sprinkle rice flour and required amount of water to coat the slices evenly.
Heat oil for deep frying. Once hot, gently drop the coated vegetables in hot oil and deep fry on medium high heat in batches. Stir often to cook evenly.
When the bubbles reduce and the vegetables are cooked and crisp, remove onto absorbent paper.
Serve crispy, spicy and amazingly tasty karelas and kantolas hot along with rice and dal. Enjoy!

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