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Bitter Gourd Pickle

Healthycooking's picture
  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
  Asafoetida 1⁄2 Teaspoon
  Sugarcane vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs)
  Salt To Taste
  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.

Recipe Summary

Side Dish

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