Namaste!
Today, we will make Achar.
Karele ka Achar,
sour, tangy, and
very taste Achar.
It will last longer than 1 year.
Let's start the preparation.
For making Karele ka achar,
We have taken 300-gram Karela.
Cut the head from both ends.
We have washed and dried
the Karele beforhand.
Cut the karela into bite-sized pieces.
Done cutting the karela into pieces.
Add 1 tsp of salt.
Mix well.
After adding salt,
Leave the karele piece for 15-20 min.
To reduces the bitterness of the Karela.
[After 15 mins]
Karela pieces released fluid,
that means bitterness has reduced.
Now wash the pieces properly.
Wash it 1 more time.
Done with washing the pieces.
Filter out the wash.
Completed filtering,
now dry them.
Take a tray
and put a cloth on it.
Put all the pieces in the tray
and
spread them over.
If the sunlight is good,
then dry it in the sun for 1/2 hour.
Else, keep them for 1 hour under the fan.
[After 1 hour]
They are well dried.
Prepare masala for Achaar.
Heat the pan.
Medium flame.
Add 2 tbsp Fennel (Saunf)
1 tbsp methi
1 tsp fenugreek (Jeera)
1 tsp carom seeds (Ajwain)
Roast them slightly while stirring.
They shouldn't be moist
that why we are roasting them.
These can be
sun-dried instead of roasting.
Masala is finely roasted
as we can smell the aroma.
Roasting will take 1.2 min.
Let the masala cool down
But stir it continously.
They have slightly cooled down
put them in the grinder
2 tbsp yellow sarso
add this to the grinder
Gind the masala coarsely.
We have to grind the masala coarsely.
Don't grind them finely.
Just blend them coarsely.
Take 1 green mango,
unripe mango
Peel the skin of the mango.
Grate the peeled mango.
Discard the Mango Gutli.
Basic masala are ready,
let's prepare achar.
Heat 1/2 cup Mustard oil in the pan.
The oil is heating,
Heat the mustard oil properly,
until the fume forms.
To reduce the pungent smell of the oil
and to remove the moistness.
Turn off the flame
Let the oil cool down.
Oil needs to be medium cool,
to avoid the burning of the masala.
The oil is medium cool,
add 1tbsp turmeric powder.
1/4 tsp of Hing powder.
Mix it.
Oil is hot but
not too hot.
Now add karela pieces.
And mix well.
The oil will soften the piece of karela.
Next, add grated mango.
Add other spices too.
1 tbsp of salt,
1 tbsp of kashmiri red chilli.
It is not spice, but will
give achar a nice colour.
Also, it will improve the taste.
1/2 tsp of black salt
Achar will taste good.
Ground spices.
Mix everything well.
We have mixed everything
and the aroma of achar's masala is perfect.
Mango achar is ready.
Add the achar in the container.
Karela ka chatpata achar is ready.
You can have it now,
but you will find the exact taste
 after 3 days
Cover the pickle
and keep it in a room.
or if possible
dry it under the sun.
Achar will get ready quickly under the sun.
Now
leave the achar for 2 days.
Let's meet on 3 rd day.
[After 2 days]
Achar is ready.
We have sun-dried the achar.
No need to worry, if you can't.
Stir the pickle once in 2 days.
The quantity of the oil was less
we have added 2 tbsp oil in the achar
Karele ka chatpata achar
is ready to be served.
We have prepared a very taste achar.
You can use this achar for 1 year.
You can store it in a glass container,
or food-grade plastic containers.
Before storing wash the container
with hot water.
Then dry it properly.
Avoid moistness in the container.
You clean and dried spoon to take out achar
You can store it for longer.
Prepare this achar
and have it.
and share your experience with me.
You can also suggest more dishes.
