Bitter Gourd Pickle/Karela Pickle Recipe

Nisha Madhulika | 0 Comment(s) | 9758 times read

Bitter gourd Pickle can be made in either way: Stuffed bitter gourd or bitter gourd cut into pieces. We need small sized bitter gourds to make stuffed bitter gourd pickle and for the pickle that is cut we can use small or long bitter gourds. Today we will make the pickle using long bitter gourds cut in thin strips as this is very easy to eat. For those who eat less pickle, we can use 1 or 2 pieces of bitter gourd. So let's prepare Bitter gourd pickle.

- Ingredients for Bitter gourd Pickle
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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)

Wash bitter gourds twice with clean water then place them in a strainer or plate to drain out remaining water.1 tsp Plain salt .1 tsp Red chilly powder .3 tsp Garam masala . mix all these ingredients properly.How to make Bittergourd Pickle Get nice long shaped Bitter gourds from the market. Methi and Saunff till they turn light brown.200 grams (1 cup) Vinegar -1 tbsp or juice of 2 lemons . Cut the bitter gourds into thin round pieces. Roast Heeng. This releases the bitter water from them. also put the roasted spices and salt.1/2 tsp Mustard oil . Jeera. put these salt coated bitter gourds in boiling water and cover for 5 minutes. Squeeze the juice from the lemons on the bitter gourd pieces and mix with a spoon.Turmeric powder . keep the pieces on a washed cloth for 2-3 hours in the open/sun to dry the water on them. Keep the bitter gourd pieces in a strainer and remove excess water. . Put 1 tsp salt to the pieces of bitter gourds and keep aside for 1 hour in a utensil. Now keep the bitter gourd pieces in a dry utensil. Cut off its stems. Grind these reoasted spices with yellow mustard to a coarse powder.1 tsp Black salt .

Her pickles had the perfect blend of spice. I loved the bitter gourd pickle.Fill a glass or plastic container with the bitter gourds mixed in spices. To increase its shelf life keep the pickle in the fridge or add mustard oil enough to submerge the pickle completely. I have been trying some of the pickles these days. They look like made of oil and oil just spoils the entire taste. salt. I never ate this. . We always ask my mom to start a pickle business. Sour bitter gourd pickle with a mouth watering smell is ready. My mom’s pickles are very famous among our friends and family. but she thought we are just kidding. asafoetida etc. This pickle can be eaten for 15-20 days. you can also keep this container in the sun. She even gives them to most of the functions at the temples at our native. Stir the pickle everyday for the next 4 days with a clean and dry spoon. but my mom would keep ready a batch of this for my dad. When I was a kid. Serve during breakfast or dinner with hot paranthas. I never like the store bought pickles because of oil. She uses a very little oil in them. He simply loved this.

Let them cool to room temperature. add chillies (if added in the beginning. . Jaggery and Tamarind can be increased to suit the taste. chillies cook faster and bitter gourd remains raw). Add asafoetida and grind this to a smooth paste along with jaggery. the pickle becomes bitter). I reduced the proportion because the chillies I used were too hot. Heat remaining oil and fry mustard and fenugreek seeds (fry on a low flame. Heat 1 and ½ tea spn oil and fry the bitter gourd pieces. Add turmeric and when the bitter gourd is half cooked. Mix well. When bitter gourd and chillies get a brownish color. If required. if using normal tamarind. Squeeze off the water. add salt. Add the masala and tamarind extract (directly use the tamarind extract available in market without adding water. If the amount of fenugreek becomes more or mustard gets burnt.Ingredients: Bitter gourd (cut into thin slices) 2 cups Green chillies (cut into slits) 1 cup Oil 2 tea spns Mustard seeds 1 and 1/2 tea spns Fenugreek(methi) seeds ¼ tea spn Turmeric ¼ tea spn Asafoetida ¼ tea spn Jaggery ½ tea spn Tamarind ½ tea spn Salt Mom adds 1 cup of chillis to 1 cup bitter gourd. Check for salt (bitter gourd retains some salt from first step). extract thick pulp using water) to the bitter gourd-chilli mixture. stop cooking. Method: Add 1 tea spn of salt to bitter gourd pieces and keep aside for 30mins.

Bitter gourd/Karela pickle Bitter gourd is also called bitter melon. the flesh should be white and the seeds are small and tender. Bitter gourd is very good for diabetes patients. it is very healthy.This pickle can be used soon after preparing. It tastes better if we use young immature bitter gourds for cooking which we can find it out by checking the skin. B1. C. If you cut it. phosphorous. it should be little hard rather than soft. Though bitter gourd is bitter in taste. iron. Bitter gourd contains many vitamins and minerals like A.. and stimulates the liver. Preparation time:20 minutes Cooking time: 20 minutes Ingredients:( For making 250 grams of pickle) . It helps purify blood tissue. Let us look in to the procedure. It remains good for around 15 days. enhances digestion. The pickle which i am explaining is very simple and we can store for longer time. copper and potassium. calcium. Store it in an airtight container in refrigerator. B2. which is bright green in color and once you touch.

Bitter gourd 4 to 6 Chili powder 2 table spoons Coriander powder 2 table spoons Cumin powder 2 tea spoons Methi powder 1/2 tea spoon Mustard powder 1 tea spoon Tamarind very little Turmeric 1/4 tea spoon Asafoetida A pinch Garlic pods 3 or 4 Mustard seeds 1 spoon Cumin seeds 1 spoon Curry leafs few Oil 1 cup Salt 2 table spoons(check it.  .  Heat oil in a pan and fry them until color changes into little dark color and turns crispy. according to taste) Procedure: First wash the bitter guard and let it stay for sometime as water should drain out or use a paper towel and wipe them. once all the bitter guard pieces are fried just keep them aside.  Next cut it vertically and then cut it horizontally into small pieces and place them on paper towel so that all moist will be removed from it as shown in the picture below .

Now take the mixer jar and put chili powder.  Now take a small pan and heat 2 tea spoons oil in it and add mustard seeds.  You can store in a glass bottle and use it for at least 1 month. turmeric. cumin seeds.  Once the garlic pods and tamarind also grinds into powder. add this into the bitter guard mixture.  Mix well and let it cool down. mustard powder. asafoetida and curry leafs and once it starts splattering. salt. cumin powder. Can be used for more than a month if stored in Refrigerator. but can see some oil by next day or two.            . garlic pods and tamarind and grind it to powder without adding any water.  You can start using the pickle 24 hours after preparing it. coriander powder. It tastes amazing with rice. mix well and keep it aside. add this with the fried bitter guard. You cannot see any oil in it today. for better taste.

• Split into two equal halves. • Spread on a clean white cotton cloth and sun dry for a whole day. • Heat 1 cup oil and fry curry leaves till brown and crispy.0 / 10 ( 1 votes) Veg. Ingredients: • • • • • • • • • 10 Fresh karela 1 tbsp Red chilli powder Salt to taste 1 1/2 Cup sesame oil 1 tbsp Mustard seeds 1/2 tsp Methi seeds 10 Fresh green chilly 1 tsp Asafetida powder 2 sprigs Curry leaves How to make Karela Aachar: • Wash karelas and wipe well with a cotton cloth. Karela Aachar Recipe Difficulty Rating Recipe Type Average 10. lengthwise. Mix with karela slices. Learn how to make/prepare Bitter Gourd Pickle by following this easy recipe. • Clean the inside and cut into very thin slices. INDIAN RECIPES : KARELA AACHAR RECIPE   Karela Achar is a delicious South Indian pickle recipe. • Cut green chili into thin long slices. . • Add 3 tbsp salt and rub into the karela and chilly slices with hand. • Squeeze the slices till the water gets removed. Remove and keep aside.

and allow to mellow for 2-3 days before using. • Pour into clean dry glass jars or bottles. • Fry till the karelas are crispy. 5. in a small pan. • Keep for two days. 8. . Mix gourd slices. ginger. Add to the mixture. Spread out the veggies over a clean kitchen cloth to air out for 2-3 hours. Karela Pickle COMMENT | SHARE THIS | PRINT | RATE By : Saroj Kering Category : Ingredient. 10. Drain out all water in a dry colander. chillies. red chilli powder. Bottle again in a sterile bottle. • Pour the remaining oil on top of the aachar in all the bottles. keep aside till almost cooled. lemon juice and salt. • Mix thoroughly till all the salt is dissolved. 6. mix well. keep aside. Heat oil till smoky.• Splutter mustard in oil and add methi seeds. Remove from fire. garlic. Bitter gourd Time Taken : 15-30 mins Rating : Add to Favs Method 1. jaggery. salt and asafetida powder. stir and mix well. 7. 2. Sprinkle masala mixture. add the dried karela and green chillies. with nonmetallic lid. 3. Take veggies in a large bowl. 9. • Karela Achar is ready. Put in a sterile airtight jar. Shake well. • Before the methi seeds turn brown. 4. Shake twice a day for 2-3 days. Add a pinch or two of asafoetida.Vegetables. Fry for a few seconds. • Add fried curry leaves. 11.

5.So i would love to share all that i make in my kitchen. After you slit the karela. . Wipe clean bottles.Here comes the first one.  Variation: one may add other veggies of choice to the above combination.You can use either the white Karela or the regular one. etc. Procedure : If you do not want your dish to be very bitter.Karela ( Bitter Gourd ) pickle So its time for the first recipe on this blog.specially spicy ones. refrigerated Recipe of the day .The white karela is less bitter and it gives a wonderful taste. i would say 1 table spoon Oil to deep fry karela For the filling : Grind the jeera.) Shelflife: 4-5 weeks. eg.mirchi powder and the salt together and mix it with little water or little oil and keep aside. Wipe dry all fresh ingredients before using. Slit the Karela along half its length into four segments or you can just cut its belly so that you can fill it properly. you can try scraping a little along the big ridges of the karela.I mostly love to cook south indian dishes. Squeeze out the water from the karela and put oil in the pan ( you can use oil as you use for deep frying the vegetables or you can use about 2 table spoons of oil ) and fry the karela till it turns brown but be careful as to not burn it.But i prefer the white karela and usually shorter ones for this recipe. Making time: 30 minutes Makes: 1 cups pickle (approx. bowls. Karela ( kakarikaya ) : 250 gms Jeera ( jeelakarra ) : 2 table spoons Mirchi powder : 3 table spoons salt : as per your taste . Carrot juliennes.apply salt on the inside of it and keep it aside for about 15-20 minutes. or it may deteriorate and catch a fungus very soon. Ingradients : 1. etc. 2. 4.Note:  Take care not to allow moisture to come in contact with pickle. 3.

Happy cooking. Let me know if you liked the would long for a week.You can store this in the firdge. R .Then fill the karela with the filling and put about a teaspoon of more oil in the pan and fry the filled karelas. Your karela pickle is ready and have it with steaming hot rice.

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