Karela achar recipe: Pickle is such a part of the Indian kitchen that makes every food special. Pickle made from grandmother and grandmother’s hands is not only wonderful in taste, but also has an emotional connection. It may sound a bit unique to hear the bitter gourd pickle, but when it is prepared in the style of grandmother’s grandmother, everyone likes its taste. Bitter gourd contains bitterness, but when made with right spices and love, it becomes spicy, sour and spicy in taste. This pickle is not only delicious but also helps in digestion. If you want to try something new and healthy pickles, then make this traditional bitter gourd pickle once. This pickle is being built in homes for years and its taste is still on people’s tongue.
Grandma Nani used to prepare it with great affection and the spices used throughout the year were grinded and mixed in pickles. In the olden times, pickles were put in earthen mats and kept in the sun and cooked. Bitter gourd pickles are made especially during the summer season in North India. The easier it is to make it, the more memorable it is. Let’s know about this special recipe.
Required material
- Bitter gourd – 500 grams
- Salt – 2 teaspoons (to extract bitterness from bitter gourd)
- Mustard oil – 1 cup
- Rye (coarsew) – 2 teaspoons
- Fenugreek seeds – 1 tsp
- Fennel – 2 teaspoons
- Turmeric powder – 1 tsp
- Red chili powder – 2 teaspoons
- Asafoetida – 1 pinch
- Vinegar – 2 tablespoons (if you want to keep for more days)
- Light hot water – 1 cup (to wash bitter gourd)
Method of making step by step as follows
1. Prepare bitter gourd
First of all, wash the bitter gourd thoroughly and clean it. Then cut their edges and make a long incision from the middle. Remove the seeds inside. Now cut them into thin slices.
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2. Remove bitterness
Place chopped bitter gourd in a large plate and add 2 teaspoons of salt and mix well. Now cover it for 2 hours so that bitter bitter gourd comes out. After 2 hours, press the bitter gourd by pressing it and wash it with clean water. It would be better to wash a cup with light hot water.
3. Care to bitter gourd
Put the washed bitter gourd in a cotton cloth or sieve and dry it in the sun for 3-4 hours or under the fan. If the water comes out completely, it will be better, otherwise the pickle may deteriorate quickly.
4. Prepare spices
Put half a cup of mustard oil in a pan and heat it well. When the smoke starts coming out of the oil, then turn off the gas and let the oil cool down. Now add mustard seeds, fenugreek, fennel, turmeric, red chili powder and asafoetida in a plate. Mix well. This mixture will be inserted in the gourd.
5. Filling Masala in Bitter gourd
Now mix these spices well in dry bitter gourd slices. Then add cooled oil and mix it well. You can also add vinegar to taste so that the pickle rests for a long time.
6. Pickle filling and store
Now fill this pickle in a clean and dry glass vessel. Add the remaining oil from above so that the pickle is submerged. This pickle will be prepared well in 2-3 days and will be edible.
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Essential things to pay attention
- All the utensils, spoon and hands of pickle making should be clean and dry.
- Keeping the pickle in the sun increases both its taste and durability.
- Every time you use dry spoon while taking pickle.
Method of serving
This bitter gourd pickle is very tasty with puri, paratha, lentils, khichdi or plain roti. Its light and sour taste doubles the fun of eating. Do try it once, it will become your favorite pickle.
