Peel the bottleguard and cut into thin round slices.
In a mixing bowl put gramflour, rice flour, baking soda, salt, turmeric, red chilli powder and coriander powder.
Now add little water slowly and make batter without any lumps.
Heat oil in a wok and dip the lauki slices into the batter.
Drop them into midium hot oil and deep fry till golden brown colour and crisp.
Serve hot with sause or chutney.
