Karela Salad

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

1. Heat sufficient oil in a kadai.
2. Squeeze out excess water from bitter gourd and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
3. 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.
4. Roughly chop coriander sprigs, add to the bowl and mix well.
5. 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