Ingredients

• Pavakka – 1300 grams
• Green Chilli – 20 nos
• Chilli Powder – 1 tsp
• Turmeric Powder – 1 tsp
• Shallots (Chuvannulli)– 200 gms
• Ginger – 50 gms
• Garlic – 50 gms
• Curry Leaves – 10 sprigs
• Oil – 12 tbsp
• Mustard Seeds – 1 tbsp
• Fenugreek Seeds – 1 tsp
• Vinegar – 90 ml
• Salt – to taste

How to Make Bitter Gourd (Pavakka) Pickle

• Clean and cut Pavakka into 2×1/2 inch strips. When cleaning, look for black marks; gouge out the seeds.
• Finely slice Shallots.Chop Ginger and Garlic finely.
• Cut the Green Chillies lengthwise.
• Clean, sterilise and dry one glass bottle with 500 grams capacity.
• Stage One
• Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-stick deep bottomed pan an cook uncovered on high flame for 15 mins.; till all Water starts leaving.
• Now lower the flame cook uncovered, till all Water dries-up.
• As Water is the biggest enemy of Pickles this step is a must:
• Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.
• On a baking tray, spread the Pavakka strips and allow to dry for 35 minutes, stirring occasionally. (Increase the time as per requirement) The end result should not be like dried strips.
• If you are living in hot countries like Asia and Africa, you could leave it in the Sun for about 10 hours or more.
• Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more depending upon the size of the pan you use. Fry on low flame till crisp. Add more Oil if required.
• Stage Two: Preparing the Masala
• Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.
• Add Fenugreek seeds and Curry Leaves sauté for a minute.
• Add Shallots, Green Chilli, Ginger and Garlic; sauté till golden brown(about 10 mins on low flame)
• Add Chilli powder, sauté for 30 seconds till the raw flavour leaves it.
• Stage Three: Packing
• Mix Stage 1 and 2.
• Add Vinegar, mix well.
• Pack in the sterilized, glass bottle, label and store.