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2 medium bitter gourds, unskinned, sliced into thin rounds
1 tbsp. ginger peeled, julienned
8-10 flakes garlic, peeled
10 green chillies, chopped
1/2 cup lemon juice or white vinegar
1 tbsp. salt
1 tbsp. grated jaggery
1 tbsp. oil
Mix together:
2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. asafoetida powder
1/2 tsp.(total) mixed crushed fenugreek seeds, aniseeds,
/var/www/hin seeds, mustard seeds
salt if required later
How to make Karela Pickle
METHOD:
1-Mix gourd slices, ginger, garlic, chillies, lemon juice and salt.
2-Put in a sterile airtight jar, with nonmetallic lid.
3-Shake well, keep aside. Shake twice a day for 2-3 days.
4-Drain out all water in a dry colander.
5-Spread out the veggies over a clean kitchen cloth to air out for 2-3 hours. Take veggies in a large bowl.
6-Sprinkle masala mixture, jaggery, mix well. Heat oil till smoky, in a small pan.
7-Add a pinch or two of asafoetida, keep aside till almost cooled. Add to the mixture, stir and mix well.
8-Bottle again in a sterile bottle, and allow to mellow for 2-3 days before using.
Posted By:
~Sani~, karachi