Karela (bitter gourd) achar is a tangy and spicy pickle that balances the bitterness of karela with aromatic spices and tangy flavors. Here’s a simple recipe:
Ingredients:
- Karela (bitter gourd): 250 grams (sliced into thin rounds)
- Salt: 2 tablespoons (for marination)
- Mustard seeds: 1 tablespoon
- Fennel seeds (saunf): 1 tablespoon
- Fenugreek seeds (methi): 1/2 teaspoon
- Turmeric powder: 1 teaspoon
- Red chili powder: 1-2 teaspoons (adjust to taste)
- Asafoetida (hing): A pinch
- Mustard oil: 1/2 cup (or as needed)
- Vinegar: 2 tablespoons
- Sugar: 1 teaspoon (optional, to balance flavors)
- Lemon juice: 1 tablespoon (optional, for extra tang)
Instructions:
- Prepare the Karela:
- Wash and cut the karela into thin slices. You can remove the seeds if they are too hard.
- Sprinkle the slices with 2 tablespoons of salt, mix well, and let them sit for 1-2 hours to remove bitterness.
- Afterward, squeeze out the excess water from the karela slices and pat them dry with a clean kitchen towel.
- Dry Roast Spices:
- In a dry pan, roast mustard seeds, fennel seeds, and fenugreek seeds until aromatic. Let them cool, then coarsely grind them.
- Cook the Karela:
- Heat mustard oil in a pan until it starts smoking (this reduces the pungency). Let it cool slightly.
- Add a pinch of asafoetida and turmeric powder to the oil.
- Add the karela slices and sauté for 5-7 minutes until slightly tender.
- Add Spices:
- Add the coarsely ground spice mix, red chili powder, and sugar (if using). Mix well and cook for 2-3 minutes on low heat.
- Tangy Touch:
- Add vinegar and lemon juice (if using) to the mixture. Stir well and cook for another 2 minutes.
- Cool and Store:
- Let the achar cool completely before transferring it to a sterilized, airtight glass jar.
- Pour a little extra mustard oil on top to preserve it.
Storage:
- Keep the jar in a cool, dry place. The achar develops better flavors after resting for 1-2 days.
- Refrigerate for longer shelf life.
Enjoy your karela achar with parathas, rice, or any meal!
