My mother-in-law gave me her first bitter gourd from her garden because she knows it’s my favourite! I love it fried, stir-fried with egg, pickled and in a simple salad like this one.

I’ve air-fried thinly sliced bitter gourd tossed in turmeric powder, salt and coconut oil. Cook at 200C till it becomes golden brown and crispy.

Place the fried bitter gourd in a bowl. To that, I add thinly sliced red onions, Asagi Gochu Pepper, chopped coriander leaves, a squeeze of lime juice and a tiny pinch of salt (you could add some sugar too, but I didn’t this round). Massage the salad gently. Watch the sliced onion and pepper take on a pale yellow shade (from the turmeric) and soften. You know this is going to be a good salad! If you’re not a bitter gourd fan, replace it with thinly fried brinjal.