250 gms Karela (Bitter Gourd)
½ Cup Oil
1 tbsp Mustard Seeds
Saltacc. to taste
2 tbsp Fennel Seeds
1 tbsp Black seedskalonji
2 tbsp Red Chili Powder
1 Pinch Asafoetida
A perfectly spiced peppery and tangy pickle made by fermenting bitter gourds with a blend of local spices. This super aromatic sour and spicy Karela Achar could be served with your everyday meals or may even be enjoyed with hot puffed chapatis or plain boiled rice.
Here’s the recipe for this incredibly flavorful, piquant and tangy Karela Achar;
Split karelas into two without peeling length wise.
Remove seeds and cut into slices.
Parboil karelas with salt.
Drain excess water and let sit in sunlight for 2 hrs.
Dry roast mustard seeds, fennel seeds, fenugreek seeds and kalonji until fragrant.
Grind to a coarse powder.
Combine karelas with red chili powder, turmeric powder, grounded powder, asafoetida, salt and oil.
Mix well and transfer the mixture to a sterile air tight container.
Let rest in sunlight for about a week.
Shake twice a day.
Enjoy with your everyday meals, hot puffed chapatis or plain boiled rice.