KARELA(BITTER GOURD) PICKLE

   IMG_2048IMG_2051

Karela ( Bitter Gourd) Pickle with Spices.

Enjoy from  Day 1 and stays good in the Refrigerator for 3 to 4 Days.

Recipe for 4 People .

Preparation and Cooking Time 30 Minutes.

Two ways to Cook Karela :   Shallow Fry or Pan fry in a Single Layer.

Note : If you don’t want to Fry Karela ( Bitter Gourd) .  Soak in Butter Milk , Tamarind Juice and Salt for 30 Minutes. After 30 Minutes Discard the Soaking Liquid and PAN FRY in a SINGLE LAYER .  Use a Good Non stick Pan . Don’t Squeeze Karela after Soaking. Do Not SCRAPE the Skin or remove the SEEDS.

INGREDIENTS:

IMG_2047IMG_2041

1. Karela – 8 ( Big and Thin) ( Cut into Half inch thick slices)

2. Oil for Shallow frying – 1/2 Cup or 4 tbsp for Panfrying.

3. Red Chilli Powder – 1 or 2 tbsp. accordingly

4. Cumin Powder , Fenugreek Powder and Mustard Powder – 1/2 tbsp. each

5. Salt as per taste

6. Hing – Pinch

7. Curry Leaves

8. Finely Chopped Coriander Leaves

9. Turmeric – 1/4 th tbsp.

10 . Juice of LIME – 1

11. Seasoning –   Channa Dal – Handful ,                Coriander seeds – 1/2 tbsp. , Fenugreek seeds – 1/2 tbsp. , Urad dal – 1 tbsp. ,  Cumin seeds – 1/2 tbsp. Mustard seeds – 1/2 tbsp.

METHOD :IMG_2050IMG_2051

1. Shallow Fry Karela ( Bitter Gourd) with Half Cup Oil . Cook on Medium or Medium High Heat .

2 . Once Bitter Gourd is Brown transfer to a Bowl .

3. In the rest of Oil add the Seasoning ( Channa Dal , Coriander seeds, Urad dal , Cumin seeds , Mustard Seeds, Hing , Turmeric and Curry Leaves .

4. Switch Off the stove and add Red chilli Powder, Cumin Powder, Fenugreek Powder and Mustard Powder to the Seasoning . Mix well .

5. Now add Fried Karela ( Bitter Gourd) Pieces and Juice of Lime. Mix well .  Check for Salt and add accordingly . Garnish with Finely Chopped Coriander Leaves. Serve with Steamed Rice or as a side for Lunch /Dinner.

IMPORTANT NOTES.IMG_2165

1. Don’t Scrape the Skin or remove seeds of Karela ( Bitter Gourd).

2. Cut Bitter Gourd Half Inch thick.

3. Don’t overcrowd the Oil for frying. Half Cup Oil is sufficient for 8 Karela . or Pan fry in a Single layer.

4. Don’t Skip anything in the Seasoning . Gives Nice crunch and taste to the Pickle

5. Squeeze Juice  of Lime reduces the bitterness of Karela .

6. Fry Karela on Medium or Medium High Heat.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s