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Bitter Gourd Pickle Recipe - Karela Pickle Recipe
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Bitter Gourd Pickle Recipe - Karela Pickle Recipe

Bitter gourd Pickle can be made in either way: Stuffed bitter gourd or bitter gourd cut into pieces. 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.

Ingredients for Bittergourd 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.

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