Bitter Gourd Pickle/Karela Pickle Recipe
Bitter gourd Pickle can be made in either way: Stuffed bitter gourd or bitter gourd cut into pieces.
We need small sized bitter gourds to make stuffed bitter gourd pickle and for the pickle that is cut we can use small or long bitter gourds. Today we will make the pickle using long bitter gourds cut in thin strips as this is very easy to eat. For those who eat less pickle, we can use 1 or 2 pieces of bitter gourd. So let's prepare Bitter gourd pickle.
हिन्दी में पढिये - Bitter Gourd Pickle/Karela Pickle Recipe
- Ingredients for Bitter gourd Pickle
- Bitter gourd - 500 grams ( 7-8 medium sized)
- Heeng (asafoetida) - equal to one pea
- Jeera (cumin) - 2 tsp
- Methi (fenugreek) - 2 tsp
- Saunff (fennel) - 4 tsp
- Rie/yellow mustard - 2 tsp (crushed)
- Turmeric powder - 1 tsp
- Red chilly powder - 1 tsp
- Black salt - 1 tsp
- Plain salt - 3 tsp
- Garam masala - 1/2 tsp
- Mustard oil - 200 grams (1 cup)
- Vinegar -1 tbsp or juice of 2 lemons
- How to make Bittergourd Pickle
Get nice long shaped Bitter gourds from the market. Wash bitter gourds twice with clean water then place them in a strainer or plate to drain out remaining water. Cut off its stems. Cut the bitter gourds into thin round pieces.
Put 1 tsp salt to the pieces of bitter gourds and keep aside for 1 hour in a utensil. This releases the bitter water from them, put these salt coated bitter gourds in boiling water and cover for 5 minutes. Keep the bitter gourd pieces in a strainer and remove excess water, keep the pieces on a washed cloth for 2-3 hours in the open/sun to dry the water on them.
Roast Heeng, Jeera, Methi and Saunff till they turn light brown. Grind these reoasted spices with yellow mustard to a coarse powder.
Now keep the bitter gourd pieces in a dry utensil, also put the roasted spices and salt, mix all these ingredients properly. Squeeze the juice from the lemons on the bitter gourd pieces and mix with a spoon.
Fill a glass or plastic container with the bitter gourds mixed in spices, you can also keep this container in the sun. Stir the pickle everyday for the next 4 days with a clean and dry spoon. Sour bitter gourd pickle with a mouth watering smell is ready. Serve during breakfast or dinner with hot paranthas.
This pickle can be eaten for 15-20 days. To increase its shelf life keep the pickle in the fridge or add mustard oil enough to submerge the pickle completely.