Bitter Gourd Pickle (Karela Pickle)
I make bitter gourd pickle (Karele ka achar) in two ways. Stuffed bitter gourd and bitter gourd cut into pieces.
Today I have made pickle by cutting bitter gourd into small size. It is very easy to eat. For those who eat less pickle, this method is right, so that the rest of the pickle does not go to waste.
Ingredients
For Boil Bitter Gourd
1/2 kg Bitter Gourd
250 ml Mustard Oil
1/2 tsp Turmeric
1 tsp Salt
For Pickle Masala
2 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1 tbsp Cumin
1 tbsp Mustard Seeds
3 tbsp Fennel
1 tsp Kalonji (Nigella seeds)
1/2 Tsp Salt (or as per your requirement)
14 to 15 Green chilies
How To Make
Wash the bitter gourd thrice with clean water. Then cut off its stems, cut the bitter gourd into thin round rounds.
Boil water in a vessel, when the water comes to a boil, add bitter gourd, salt and turmeric to it. Boil for 10 minutes.
Place the bitter gourd pieces in a sieve and drain the excess water.
Heat 200 grams of oil in an iron kadhai. Now add bitter gourd pieces and fry for 7 to 8 minutes or till it becomes light brown.
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Now keep the bitter gourd pieces in a plate.
Pour the remaining oil into the same kadhai. Heat oil and add mustard seeds, fennel seeds, Kalonji and cumin seeds.
When it starts crackling, after 1 minute add green chili and switch off the gas.
Now add bitter gourd, salt, red chili powder and mix well.
When it cools down, fill it in a glass jar and keep it in the sunlight for 2 to 3 days.
This pickle can be eaten for 2 to 3 months. To extend its shelf life, keep the pickle in mustard oil to completely submerge it.
Bitter gourd pickle is ready.
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