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- 250 g
- 2 tsp
dal - 2 tsp
- 1 tsp
seeds - 1 tsp
pulp - 1 tbsp
Til oil - 120 ml
seeds - a big pinch
- a pinch
powder - 1 tbsp
How to Make Karela Pickle
Dry fry the dals, methi seeds, dhania seeds, jeera and red chillies (adding one by one in that order) till you get a nice aroma.
Remove this on to a plate to cool, grind it into a coarse powder in mixie and keep it aside.
Next wash and wipe karela dry and cut into pieces (along with seeds).
Heat 3 tsp of oil and fry karela for 2-3 minutes so that it becomes a bit dry.
Cool fried karela and grind it with garlic and salt to a coarse paste.
Heat a heavy bottom pan with the remaining oil to smoking point, reduce flame, add curry leaves and hing and stir.
Add ground paste of karela and tamarind pulp, mix well and let it simmer for 3-4 minutes.
Now add powdered masala and let it cook for 2-3 minutes or till the oil floats.
Add jaggery powder, mix well and remove the pan after a few seconds.
Cool and preserve in a bottle.
This pickle can be served with rice (and ghee), dosa or idli.
It can be preserved in fridge and used for 10 to 15 days.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.