Namaskar
Welcome to nishmadhulika.com
Pickles (Achar) when had along with meals increases it's taste.
And if at is Karele ka Achar that you're having then the taste it outstandingly amazing.
Today we will make Karele ka Achar.
Ingredients required :
Bitter gourd (karela) - 500 grams
Mustard oil - 100 gram or 1/2 cup.
You can also use any cooking oil.
Black/Yellow mustard seeds/Rie - 4 tsp
Jeera (cumin seeds) -  2 tsp
Methi (fenugreek seeds) - 2 tsp
Ajwain (carom seeds) - 1 tsp
Salt - 2 tsp
Black salt - 1 tsp
Heeng powder - 1/4 tsp
Turmeric powder - 1 tsp
Saunff (fennel) powder - 2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Vinegar - 1/4 cup
Firstly we need to cut the bitter gourds, these have been washed and dried before hand.
Remove the edges of the gourds from both ends
cut bitter gourd into thin-round pieces (less than 1/2 cm).
Now that the gourds have been cut
 add 1 tsp salt to them and mix thoroughly.
Set aside for 30 minutes so that the bitter juice is extracted from the gourds.
After 30 minutes the bitter juice has been released and we must
wash the bitter gourds, as the bitter juice is also washed out.
Wash the bitter gourd pieces once more
keep them on a tray covered with a dry cotton cloth.
Keep this tray out in the sun for an hour
we can also keep them inside and make the pickle after 1-2 hours.
Do wipe the pieces well with the cloth.
Water from the bitter gourds kept in the sun has dried
wipe the pieces some more and let us prepare the pickle.
First we will gently roast the whole spices (methi seeds, jeera and ajwain).
Roast the spices till they turn light brown.
Cool the roasted spices then grind them to a coarse powder.
Till we grind the spices, pour oil in the pan to heat.
Now that the roasted spices are cooled
put them in mixer along with mustard seeds and grind.
Take out ground spices in a bowl.
Smoke has started to rise from oil indicating that the oil is heated.
Put Heeng first in hot oil
instantly followed by the bitter gourd pieces along with turmeric powder.
Fry bitter gourds for 3-4 minutes till they turn tender.
We have fried these gourds for 4 minutes and they have turned a little soft.
Turn off the gas.
Add powdered roasted spices, Saunff powder, salt, black salt, garam masala and red chilly powder.
Mix all the ingredients rigourously till they blend in well with one another.
Allow pickle to cool then add vinegar
cover the pan so thet all the spices are absorbed in the bitter gourds and they also get a bit more soft.
Leave aside bitter gourds covered for 5 minutes.
Now the pickle seems a bit cool, pour the remaining vinegar on it.
Mix all the contents properly.
Karele ka Achar is ready, the pickle is emitting a mouth watering aroma.
You can eat the pickle right away.
But you will get it's actual taste after 3 days as all the spices will be completely absorbed by the bitter gourds.
This pickle can be kept in the sun for 2-3 days
this increases the pickle's taste and it's life.
Be careful while preparing the pickle :
While preparing the pickle, no form of impurity should enter the pickle.
There should not be any moisture present, bowl or spoon should not be wet.
Container in which pickle is to be stored should be washed with boiling water and dried in the sun before hand.
Make sure container does not conatin any moisture then fill in the pickle.
Always use a clean and dry spoon while taking out pickle to eat.
Pickles last for a long time
you can store and have Karele ka Achar for 1 month.
If you want to increase the shelf life of your pickle : Heat mustard oil; cool.
Pour oil in the container to a level where the pickle remains completely submerged.
Serve Karele ka Achar with dal-rice, it tastes awesome with puri or paratha.
Try this recipe yourself and share your experiences with us.
We will meet again at nishamadhulika.com
