how to make deep fry pavaka(karela) with besan flour given during lunch time in indian restaurants

Topic started by preeja (@ 219.93.228.222) on Mon Jul 21 23:50:22 .
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i am referring to the bitter gourd given in indian restaurants during the lunch time. i am really confused on how the bitter gourd can stay crispy for such a long time. can any one please let me know how to do this?

please accepts my advance thank you.