This dish is for Sunita as it is her favourite. I gave her the recipe but she says that much as she tried it never came close to what I did. Sunita, this one for you !
1 Kg Bittergourd (Cut into halves-remove pith and slice fine).
1.5 teaspoon chilly powder or bafat powder
1.5 cups thick curds.
Wash the bittergourd. Add salt and keep aside for 10-15 minutes. Then wash away the salt and squeeze out as much water as you can. Add chilly/bafat powder, curds and salt to taste (careful with the salt- as you just added salt and washed it out). Let it rest for 15 minutes.
In a non-stick pan, put 3-4 tablespoons of oil and add the karela mixture. Keep on a very slow fire. Keep stirring every 5 minutes or so and scrape off any that may be stuck to the pan. It will take about 1 hour for it to cook and be nice and crisp. When it is brown and crispy add 1 tablesppon sugar..and let it caramalize. Keep stirring till you can see oil separate from the karela. Put the fire off…. keep the vessel in a tilted position..so that all the excess oil drains out. Transfer to another dish…(so that you dont have too much oil). Serve hot.