Ingredients

• 2 - medium bitter gourds, unskinned, sliced into thin rounds
• 1 tbsp - ginger peeled, julienned
• 8-10 garlic cloves, peeled
• 10 - green chillies, chopped
• 1/2 cup - lemon juice or white vinegar
• 1 tbsp - salt
• 1 tbsp - grated jaggery
• 1 tbsp - oil
• Mix together:
• 2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - asafoetida powder
• 1/2 tsp - (total) mixed crushed fenugreek seeds, aniseeds,
• cumin seeds, mustard seeds
• salt if required later

How to Make Special Karela Pickle

• Mix gourd slices, ginger, garlic, chillies, lemon juice and salt.
• Put in a sterile airtight jar, with non-metallic lid.
• Shake well and keep aside. Shake twice a day for 2-3 days.
• Drain out all water in a dry colander.
• Spread out the veggies on a clean kitchen cloth to air for 2-3 hours.
• Take veggies in a large bowl.
• Sprinkle masala mixture, jaggery, mix well.
• Heat oil till smoking in a small pan.
• Add a pinch or two of asafoetida, keep aside till almost cooled.
• Add to the mixture, stir and mix well.
• Bottle again in a sterile bottle, and allow to mellow for 2-3 days before using.