Karela Pickle

Recipe by
Total Time:
1 hour
Serves:1 bottle
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

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5

Ingredients

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.