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| Main Ingredients | Bitter gourd (karela), Oil |
| Cuisine | Indian |
| Course | Salads |
| Prep Time | 21-25 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2-3 bitter gourds (karela) soaked in water with salt for 10-15 minutes, scraped
- Oil for deep-frying
- 2-3 iceberg lettuce leaves
- 1 medium onion, sliced
- 1 medium tomato,sliced
- 1-2 green chillies, finely chopped
- Crushed black peppercorns to taste
- Juice of ½ lemon
- Salt to taste
- 1 teaspoon chaat masala
- 8-10 fresh coriander sprigs
- 2-3 lollo rosso lettuce leaves
Method
- Heat sufficient oil in a kadai.
- Squeeze out excess water from bitter gourd and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
- Put torn Iceberg lettuce leaves in a bowl. Add onion, tomato, green chillies, crushed peppercorns, fried bitter gourd, lemon juice, salt and chaat masala and mix well.
- Roughly chop coriander sprigs, add to the bowl and mix well.
- Place lollo rosso lettuce leaves on one side of a serving bowl and put in the prepared salad. Serve immediately garnished with red bell pepper juliennes.
Nutrition Info
| Calories | 436 |
| Carbohydrates | 23.2 |
| Protein | 5.1 |
| Fat | 35.8 |
| Other Fiber | Fiber- 8.1gm |
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