Cut the Pointed gourd lengthwise and wash thoroughly.
Drain the water and pat it dry.
Steps:
Heat about 4 tbsps of oil for shallow frying in kadai or pan.
Add the salt and chili powder to the chopped vegetables and mix.
In a plate, add 1 tbsp rice flour and add 4 or 5 of the chili coated parwal.
Rub it with rice powder and once the oil is hot add carefully into the oil.
Let it cook for a couple of minutes and carefully flip the other side and let it cook.
Shallow fry the parwal until crisp.
Fry the remaining parwal similarly. And add rice flour on required basis.
Notes
I did not add any rava/sooji. But you can include a tsp for 1 tbsp of rice flour for additional crispiness.
Do not add the whole rice flour and rub the entire parwal pieces at one time. Just coat them before frying.
I went with shallow frying, and it does take some time to cook. It took me about 4 to 5 minutes for each batch over medium heat. You can opt for deep frying as well.
As always, adjust salt and chili powder as per your preference.