Ingredients

• 250 g- Bitter Gourd
• 50 g- Green chillies
• 100 g- Tamarind
• Salt to taste
• 1 tsp - Methi seeds
• 1 tsp- Cumin seeds
• 1 tsp - Mustard seeds
• 1 tsp each- Cumin seeds, Urad dal & Channa dal (need while frying)
• 250 g- Onions cut into an inch pieces
• 100 g- Oil
• Little Hing
• 1 tsp ground Ginger
• 50 g- Sugar

How to Make Tangy Bittergourd Pickle

• Cut bitter gourds into pieces - along with the seeds.
• Heat some oil and fry methi and cumin seeds.
• Grind bitter gourd, tamarind, green chillies, methi, cumin and salt.
• Put oil in pan, splutter mustard seeds, put cumin, urad and channa dal and hing.
• Put onions and fry till golden brown. After onions turn golden brown, put ginger into oil.
• Pour the ground paste into the oil, along with the sugar, and fry till dry.
• Preserve it in a dry bottle.