Karela ka raita

Had it at my mother's place. She learnt it from a friend, but had no idea what it is called. Tastes great, though.

Cut karela into very thin slices, cover with salt and keep aside so water releases.
Make a batter with besan, zeera powder, chilli powder.
Coat karela pieces with a thin layer of batter, and deep fry till crisp (it has to be more crunchy than normal pakodas.)
You can either eat it as such (I did, when my mother wasn't looking), or go to the next step.
Beat curds till smooth, add salt to taste if required.
Just before serving, crumble the karela and drop it into the curds.
Tastes really good with dal and rice. Or, you can have it as a stand alone dish.
You can also make the karela "pakodas" and store them in an airtight container for upto a week.