Karela (bitter gourd) pickle

• Servings:
• Drying in the sun time: 4-5 hours.
• Preparation time: 2-3 minutes.
• Stuffing time: 8-10 minutes.
• Drying in the sun time: 8-10 days.
• Total time: 13 minutes.

Pickles are served in Indian meal either lunch or dinner. It is also served with paratha since ancient time. Here is the recipe of bitter gourd pickle, bitter gourd is not liked by all, but I loved all the recipes made with bitter gourd. Bitter gourd when pickled its bitterness reduced and a nice tangy flavour r appears, try and enjoy…

You can see the other pickle recipes in my blog’s pickle category.

Ingredients:

• Karela (bitter gourd): 500 gm
• Salt: 30 gm
• Black rock salt: 5 gm
• Funnel seed: 10 gm (roughly grind)
• Ajwain: 10 gm
• Fenugreek seed powder: 10 gm
• Onion seed: 5 gm
• Asafoetida: 1 pinch
• Turmeric powder: 5 gm
• Red chilli: 5 gm.
• Garam masala powder: 10 gm
• Mustard powder: 30 gm
• Mustard oil: 200 gm

Preparation:

1. Clean and wash bitter gourd.  Dry those in the sun for 4-5 hours, slit it keep aside.

Method:

1. Take a big mixing bowl. Put all powder masala in it; mix well with some amount of oil.
2. And make thick paste. Now stuffing is ready.
3. Fill this masala paste into each bitter gourd carefully and properly; Put this stuff bitter gourd to dry into the sun for 4-5 hours. After that dip this into oil, one by one and store it into the glass jar, put remaining oil. Cover it with thin cotton cloth.
4. Next day put this jar outside into the sun for drying for another 8-10 days.
5. Note: shake the jar daily, so that oil coating is going all around the bitter gourd.
6. Now, mouth watering bitter gourd pickle is ready to serve.
7. Remove the cotton cloth and put the lead.
8. This you can serve with “Aaloo paratha“, “Dost Paratha“, Steamed Rice etc.

Karela (bitter gourd) pickle by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.