Bitter gourd Pickle
Giving a spicy taste to bitter gourd, today we will make bitter gourd pickle. It is very easy to make and its taste is also amazing. Today we will make bitter gourd pickles without raw mangoes, because raw mangoes are not always available in the market. So you too make bitter gourd pickles with this easy method and enjoy its taste.
Ingredients for Karela Achaar
Bitter gourd - 250 grams
Salt - 2 tsp
Fennel Seeds - 4 tbsp
Fenugreek Seeds - 1 tsp
Cumin Seeds - 1 tsp
Carom Seeds - 1 tsp
Yellow Mustard Seeds - 3 tbsp
Asafoetida - 1 pinch
Black Pepper - 15-20
Mustard Oil - ¾ cup (150 ml)
Turmeric Powder - 1 tsp
Kashmiri Red Chilli Powder - 1 tbsp
Black Salt - 1 tsp
Black Cumin Seeds - ½ tsp
Lemon Juice - 2
Vinegar - 2 tbsp
Process of making Bitter Gourd Pickle
Wash and dry 250 grams of bitter gourd thoroughly. Cut them in front and back and cut them into round pieces of ½-½ cm. Put all bitter gourds in a bowl and put 1 tsp of salt in it. Now mix them well and keep them covered for 1 hour.
After the time is over, put them in a sieve and let it remain in the sieve for 5 minutes. After 5 minutes, spread a cloth on a tray and keep each piece of bitter gourd separately. Dry them by keeping them in the sun for 1 hour or under a fan for 2 hours.
After the time is over, heat the pan and add 4 tbsp of fennel seeds, 1 tsp of fenugreek seeds, 1 tsp of cumin seeds and 1 tsp of carom seeds. Fry them on low-medium flame for 2 minutes while stirring continuously. Then add 3 tbsp of yellow mustard, 1 pinch of asafoetida and 15-20 black pepper and fry it on low-medium flame for 1 minute. After roasting, take them out and let them cool.
When it cools down, put the roasted spices in a mixer jar and grind them coarsely. Now put ¾ cup of mustard oil in the pan and heat it till the smoke rises. When hot, turn off the flame and let it cool slightly. When it cools down, add 1 tsp of turmeric and mix it.
Then add bitter gourd to it and mix it well. Now add ground spices, 1 tbsp of kashmiri red chilli, 1 tsp of salt, 1 tsp of black salt and ½ tsp of kalonji and mix it well. After the spices are coated well on the bitter gourd pieces, take them out in a container and add juice of 2 lemons and 2 tbsp of vinegar and mix them well.
Keep them for 3 days and run it on the fourth day and the bitter gourd pickle will be ready. It will start to look dry because the spices absorb all the oil, so add ¼ cup of mustard oil (heated till the smoke rises). Serve it with food and enjoy the taste.
Fill it in any container and keep it.
The container should be washed with hot water and dried in the sun.
The pickle is also to be eaten with a dry spoon and dry hands.
You can keep this pickle for more than a year and eat it.
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