Karari Karela/Crispy Bitter Gourd

I love karela/pavakka/bitter gourd. I find them extremely bold and honest in the whole of the veggie kingdom. They are healthy, green and bitter.  All the three are considered to be the worst of vegetable idiosyncrasies by us humans. But they aren't afraid to show their grey (or gray in US english-so exasperating!)-bitter shades like we humans do. We hide; they don't care. And I like that.

I am tired of travel pizzas. It becomes an ordeal to swallow them than a convenience we think they are. I had to have home cooked healthy and yummy food today. I had 2-3 karelas in my so-so empty crisper and was forced to use it before it spoils. I love karela and so does my Avi. I know , I know, we are a weird team. I wanted to come up with something yummy than the pavakka fry or pavakka sambar I normally make with the karelas. This concoction of spices with karela was a super hit and Avi insists we make it every week. I am sure you guys will too.

So here is my very creation:-

Ingredients:-
3/4 cup of chopped bitter gourd (small pieces)
1/4th cup of chickpea flour/besan
1/2 cup of butter milk
pinch of turmeric powder
1/4th cup of rice flour
1 tsp of sugar
1 tsp of carom seeds/ajwain
2 tsp of red chilli powder
1 tsp of jeera powder
3 tbl spns of oil
1/2 tsp of salt
salt to taste

Method:-
Soak the chopped karela in buttermilk, 1/2 tsp of salt and turmeric powder for half hour
Squeeze the karela pieces and mix with besan, rice flour,ajwain, jeera powder,red chilli powder. Add enough water to make the flours and spice powders coat the karela evenly.
Heat 1 tbl spn of oil at medium flame.
Add this karela mixture with the coated batter in to the pan. Add 1/4 cup of water and mix well.
Cook closed for 10 minutes. Stir every 2 minutes to avoid burning of the vegetable.
Once the karelas are cooked, soft and all the water is evaporated from the pan, add another 2 tbl spns of oil and fry the vegetable until crisp.
Add salt to taste and sugar. Stir well.
Serve hot.