Karele ke Kebab

1. 1
   prep · ~30 min

   Grate and salt the bitter gourd.

   1.Trim the ends of each bitter gourd but do not peel them.

   2.Grate them using the coarse side of a box grater (or a food processor).

   3.Toss the grated bitter gourd with 1 tsp of salt and set aside for 30 minutes.

   4.After 30 minutes, place the grated bitter gourd in a muslin cloth and squeeze out as much bitter juice and liquid as possible. Discard the liquid.

   TIPDiscarding the salty, bitter liquid is the key step to tempering karela's strong taste.
2. 2
   mix · ~2 min

   Mix the kebab batter.

   1.Rinse the squeezed bitter gourd briefly under cold water and squeeze dry again to remove excess saltiness.

   2.In a large mixing bowl, combine the squeezed bitter gourd, besan, chopped onion, green chili, grated ginger, minced garlic, and chopped coriander leaves.

   3.Add red chili powder, turmeric powder, cumin seeds, garam masala, and 0.5 tsp salt.

   4.Drizzle in the lemon juice and mix thoroughly. Sprinkle water one tablespoon at a time and mix until the mixture is damp and holds together when pressed.
3. 3
   prep · ~3 min

   Shape the kebabs.

   1.Divide the mixture into 8 equal portions.

   2.Roll each portion into a ball, then flatten gently between your palms into a small, round patty about 0.5 inch thick.

   3.Place the shaped patties on a plate, ready for frying.
4. 4
   fry · ~15 min

   Shallow-fry the kebabs.

   1.Heat 2 tbsp of oil in a large non-stick skillet or tawa over medium heat.

   2.Gently place half the patties in the skillet, spacing them so they aren't touching.

   3.Cook for 3-4 minutes on one side until golden brown and crisp.

   4.Flip carefully with a spatula and cook the other side for another 3-4 minutes.

   5.Remove and repeat with the remaining oil and patties.
5. 5
   serve

   Drain and serve hot.

   1.Transfer the fried kebabs to a plate lined with paper towels to absorb any excess oil.

   2.Serve immediately while hot and crispy.

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