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Karela Achar

Chef.Foodie's picture
Ingredients
  Bitter gourd 300 Gram
  Turmeric powder 1⁄2 Teaspoon
  Oil 1 1⁄4 Cup (20 tbs) (Preferably Mustard)
  Salt To Taste
Powder roughly all together:
  Onion seeds 1 Tablespoon (Kalonji)
  Fenugreek 1⁄2 Tablespoon (Methi)
  Aniseed 1 Tablespoon (Saunf)
  Red chilies 10
  Turmeric piece 1 Small (Haldi)
Directions

1. Scrape, wash and cut the bitter gourd pieces of desired size, sprinkle the turmeric powder and some salt, and leave aside for 1 1/2-2 hours.
2. Strain the gourd pieces to remove water, and discard this water. Wash the gourd pieces thoroughly. Dry on a clean cloth in the hot sun for a few hours until the pieces are dry.
3. Mix the powdered masalas with some salt. Put these in a clean jar along with the dried pieces of gourd and mix thoroughly.
4. Pour enough oil to cover the pieces. Shake the jar well so that the gourd and masalas blend together. Cover the mouth of the jar. If desired the oil can be heated, cooled thoroughly and then poured into the jar. This pickle can be used after 2-3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Method: 
Brining
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Karela
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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