Bittergourd Fry

1/4 kg bittergourd
Oil to deepfry
1 tsp Salt

For coating,  mix:

ground pepper 1tsp
Red chilli powder 1 tsp
Rice flour 1/2 cup
1 pinch asofoetida
1 tsp garam masala
1/2tsp salt

Method:
Cut the bittergourd lengthwise. Deseed it and cut into thin slices.
Mix with 1 tsp of salt and keep aside in a vessel kept slanting so that the bitter water in the vegetable drains in the lower level. Discard the water. You can skip this step if you don't mind some bitterness in the end product but this method guarantees that the fry tastes crisp and tasty with hardly any bitterness.

Mix the vegetable with the rice flour coating.
Deepfry in oil in batches till golden brown.
Drain on paper towels.
Sealed into an airtight container and keep in fridge for later use.
Serve with  sambar or any other rice in the place of pappads.