Description Edit

  • Serves 4

Ingredients Edit

Directions Edit

  1. Wash and dry bitter gourds.
  2. Cut crossways into slices about 6 mm (¼ in) thick.
  3. Lay them out on a platter and sprinkle with salt and turmeric on one side, turn the slices over and sprinkle on reverse side.
  4. Leave for 20 minutes, then blot dry on paper towels.
  5. Heat sufficient oil to cover base of a heavy frying pan and lay the slices of bitter gourd in the oil in one layer.
  6. Cook on medium heat until golden underneath, then turn slices over and cook second side.
  7. Transfer to paper towels with a slotted spoon.
  8. Lightly mix with shallots and chillies.
  9. Dissolve sugar in lime juice and pour over.
  10. Just before serving spoon coconut cream over the salad.
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