Rinse off the bitter gourd under running water and wipe it. Chop it in to thin slices. Add a tsp of salt and turmeric powder and let it marinate for 20 minutes. After that wash it off with water. This step helps to reduce the bitterness.

Drain the bitter gourd slices till dry and take them in a bowl. Sprinkle red chilly powder, salt, amchur powder. Toss it so that the spices coat over the bittergourd slices.

Next add gram flour, rice flour and toss once again. Meanwhile heat a wok with enough oil, when it heats up drop the spice coated slices carefully in to oil.

In medium flame, fry them till they turn crisp and brown. Using a slotted ladle, remove from oil and drain over kitchen tissue.

Crispy side dish bitter gourd fry is ready to serve with rice-rasam combo.

Marinating the bitter gourd slices in salt and turmeric powder helps to reduce the bitterness. So don't skip it.

You can increase the quantity of gram flour and rice flour, if you want a thick coating over the slices.

After deep frying, you can garnish with coriander leaves and sesame seeds like me.