Karela ka Achar Recipe - Bitter Gourd Pickle
 
Ingredients
  • Bitter gourd / Karela – 1 Kg
  • Ginger / Adrak – 1 cup , grated
  • Raw mango / Kaccha Aam / ambi - 1 cup, puried or grated
  • Coriander powder / dhaniya powder – 1 tbsp
  • Fenugreek seeds / methi dana - 1 tsp
  • Fennel seeds / Saunf – 2 tsp
  • Red Chili powder / Lal mirch powder – 1 tsp
  • Turmeric powder / Haldi powder – 2 tsp
  • Vinegar / Sirka – 1 tsp
  • Mustard oil / Sarson ka Tel – 250 ml
  • Salt for coating karela + to taste
Instructions
  1. Peel, wash and cut bitter gourd into round pieces.
  2. Coat karela well with a good amount of common salt.
  3. Keep it overnight or for 7 to 8 hrs. Rinse well and let them dry completely.
  4. In a pan, heat sarson ka tel / mustard oil.
  5. Add grated ginger to the pan, cook it on medium flame till it turns dark brown.
  6. Add grated raw mango. Cook for another 5 to 6 minutes on medium flame.
  7. Add spices. Mix well and cook for 2 to 3 minutes.
  8. Add salt to taste. Mix well. Remove from gas.
  9. Let the spices cool down to room temperature.
  10. Mix karela pieces with masala very well.
  11. Transfer the pickle to an air tight glass container.
  12. Keep the achar in sunshine for 9 to 10 days.
  13. Serve bitter gourd pickle as and when required.
Recipe by Indian Cuisine at https://www.indicuisine.com/karela-ka-achar-recipe-bitter-gourd-pickle/