Bitter Gourd Pickle
|Bitter gourd||700 Gram, cleaned and cut into thin 1 inch pieces|
|Ambe halad strips||50 Gram (Chopped Fine Strips)|
|Green chillies||50 Gram, deseeded and cut into 1 inch strips|
|Turmeric||50 Gram, cut into thin strips (Green Variety)|
|Red kashmiri chilies||50 Gram, ground|
|Mustard seeds||20 Gram|
|Fenugreek seeds||10 Gram, ground fresh|
|Sugarcane vinegar||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sesame oil/Mustard oil||1 Teaspoon|
Place the bitter gourd pieces in a thali and sprinkle lightly with fine salt.
Take a large pan and add 1 cup of oil and place on medium heat. Add the mustard seeds and allow them to pop. Then lower the heat and add the ambe-halad and turmeric strips, chilli pieces and roast lightly for 2 minutes. Squeeze the juice from the bitter gourd pieces and add to the pan. Then add the ground red chilli masala, the fenugreek and asafoetida powders and stir well for 4 minutes. Add the vinegar and sugar and stir and allow to boil. Taste for salt.
When the karela pieces soften, remove the pan from the stove. Cool and bottle.