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Bitter Gourd Pickle

Chef.Foodie's picture
Ingredients
  Bitter gourd 1⁄4 Kilogram
  Turmeric powder 1⁄2 Teaspoon
  Oil 6 Tablespoon
  Jaggery piece 1 Large
  Curry leaves sprigs 2
  Salt To Taste
  Mustard seeds 3 Teaspoon (Grind To Paste In 4 Tablespoons Vinegar)
  Cumin seeds 1 1⁄2 Teaspoon (Grind To Paste In 4 Tablespoons Vinegar)
  Pepper 1⁄4 Teaspoon (Grind To Paste In 4 Tablespoons Vinegar)
  Red chilies 8 (Grind To Paste In 4 Tablespoons Vinegar)
  Garlic 8 Clove (40 gm) (Grind To Paste In 4 Tablespoons Vinegar)
  Ginger piece 1 Inch (Grind To Paste In 4 Tablespoons Vinegar)
  Vinegar 4 Tablespoon (For Grinding)
Directions

1. Wash and slit the gourds, remove the seeds and cut into 1" pieces.
2. Heat 2 tablespoons of oil in a kadai, and add the curry leaves and gourd pieces along with the turmeric powder. Fry on low heat till lightly browned. Remove from kadai and set aside.
3. Pour the rest of the oil into the kadai, add the ground paste and stir until the oil surfaces. Add the gourd pieces and stir for another 1-2 minutes.
4. Now add the rest of the vinegar, jaggery and salt, and cook on low heat till thick and of chutney consistency. Cool and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Dish: 
Pickle
Ingredient: 
Karela
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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