Karela ka Achar Recipe - Bitter Gourd Pickle
- 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
- Peel, wash and cut bitter gourd into round pieces.
- Coat karela well with a good amount of common salt.
- Keep it overnight or for 7 to 8 hrs. Rinse well and let them dry completely.
- In a pan, heat sarson ka tel / mustard oil.
- Add grated ginger to the pan, cook it on medium flame till it turns dark brown.
- Add grated raw mango. Cook for another 5 to 6 minutes on medium flame.
- Add spices. Mix well and cook for 2 to 3 minutes.
- Add salt to taste. Mix well. Remove from gas.
- Let the spices cool down to room temperature.
- Mix karela pieces with masala very well.
- Transfer the pickle to an air tight glass container.
- Keep the achar in sunshine for 9 to 10 days.
- Serve bitter gourd pickle as and when required.
Recipe by Indian Cuisine at https://www.indicuisine.com/karela-ka-achar-recipe-bitter-gourd-pickle/
3.5.3208