Ingredients

• Karela - 250 g
• Medium red chillies - 8
• Urad dal - 2 tsp
• Channa dal - 2 tsp
• Jeera - 1 tsp
• Dhania seeds - 1 tsp
• Thick tamarind pulp - 1 tbsp
• Til oil - 120 ml
• Garlic - 10 cloves
• Methi seeds - a big pinch
• Hing - a pinch
• Curry leaves - 15
• Jaggery powder - 1 tbsp
• Salt

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.