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Karela Pickle
Karela pickle is a tangy and spicy Indian condiment made from bitter gourd, which adds a unique flavor to your meals. It is a perfect accompaniment to enhance the taste of any dish. Ingredients: Bitter gourd, Red chilli powder, Salt, Fenugreek seeds, Hing, Mustard oil, Mustard seeds, Turmeric powder, Fennel seeds
45min
Cook Time
20
Servings
Recipe
120 kCal
Recipe
1
Wash 500 grams of bitter gourd (karela) thoroughly and pat dry. Slice them into thin round pieces and remove the seeds.
2
In a large mixing bowl, add the sliced karela, 2 tablespoons of salt, and mix well. Set aside for 2-3 hours to release the bitterness.
3
After 2-3 hours, rinse the karela slices under running water to remove the excess salt. Squeeze out the water and spread them on a clean cloth to dry for 30 minutes.
4
In a pan, heat 250 ml of mustard oil until it reaches its smoking point. Turn off the heat and let it cool down to room temperature.
5
In a separate bowl, mix 50 grams of coarsely ground mustard seeds, 25 grams of coarsely ground fenugreek seeds, 25 grams of fennel seeds, 2 tablespoons of red chili powder, 1 tablespoon of turmeric powder, and 1 tablespoon of asafoetida (hing).
6
Add the cooled mustard oil to the spice mixture and mix well to form a paste.
7
Add the dried karela slices to the spice paste and mix well, ensuring that each slice is coated with the paste.
8
Transfer the karela pickle to a clean, sterilized glass jar and cover it with a tight-fitting lid. Store the jar in a cool, dark place for 7-10 days to allow the flavors to develop.
9
After 7-10 days, the karela pickle is ready to be served. Refrigerate the jar after opening to extend its shelf life.
Nutrition
120
kCal
2 g
Protein
10 g
Fat
6 g
Carbs
2 tbsp of Red Chilli Powder
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2 tbsp of Salt
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25 g of Fenugreek Seeds
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1 tbsp of Hing
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250 ml of Mustard Oil
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1 tbsp of Turmeric Powder
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25 g of Fennel Seeds
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