Bitter Gourd Pickle Recipe
Ingredients
| 700 gms. bitter gourd, cleaned and cut into thin 1" pieces | ||
| 50 gms. chopped fine strips of ambe-halad | ||
| 50 gms. green chillies, deseeded and cut into 1" strips | ||
| 50 gms. green turmeric, cut into thin strips | ||
| 50 gms. red Kashmiri chillies, ground | ||
| Mustard seeds | 20 Gram | |
| Fenugreek seeds | 10 Gram | |
| Asafoetida | 1/2 Teaspoon | |
| 1 1/2 cups sugarcane vinegar | ||
| Sugar | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Sesame or Mustard oil | ||
Directions
Place the bitter gourd pieces in a thali and sprinkle lightly with fine salt.
Take a large pan and add 1 cup of oil and place on medium heat. Add the mustard seeds and allow them to pop. Then lower the heat and add the ambe-halad and turmeric strips, chilli pieces and roast lightly for 2 minutes. Squeeze the juice from the bitter gourd pieces and add to the pan. Then add the ground red chilli masala, the fenugreek and asafoetida powders and stir well for 4 minutes. Add the vinegar and sugar and stir and allow to boil. Taste for salt.
When the karela pieces soften, remove the pan from the stove. Cool and bottle.
Take a large pan and add 1 cup of oil and place on medium heat. Add the mustard seeds and allow them to pop. Then lower the heat and add the ambe-halad and turmeric strips, chilli pieces and roast lightly for 2 minutes. Squeeze the juice from the bitter gourd pieces and add to the pan. Then add the ground red chilli masala, the fenugreek and asafoetida powders and stir well for 4 minutes. Add the vinegar and sugar and stir and allow to boil. Taste for salt.
When the karela pieces soften, remove the pan from the stove. Cool and bottle.
Chef
