Achari Karela । Karela with Pickle Masala | Chatpata Karela Spicy
Getting ready:
Wash the bitter gourds and pat dry. Take a karela, Cut and remove stalk from both sides. Cut in desired shape or into 1 to 1.5 inch pieces.
Put the bitter gourds in a bowl. Add 1 tsp salt to it and keep aside for 15 to 20 minutes.
After 20 minutes, to wash the bitter gourd, Pour water in a bowl and wash well. Wash again and keep the bitter gourd in the colander to steam further.
Making:
Take a big vessel to place the colander, pour 1.5 to 2 cups of water.Turn on flame. Cover the water, so that it boils quickly.
When water boils, Place the colander over water.Cover and cook the bitter gourd on high flame for 5 minutes, then turn off flame. Press and check the gourds.Lift the colander up from the vessel.
For the masala, Turn on flame and heat a pan. Put 4 tbsp mustard oil in the pan. Once rightly hot , add cumin seeds, carom seeds, fenugreek seeds,mustard seeds. Reduce flame. Add asafoetida,turmeric powder,fennel powder, coriander powder.
Add pieces of bitter gourd to the masala, also add salt,red chili powder, dry mango powder. Stir and roast the bitter gourds well.Cover and cook it on low flame for 3 to 4 minutes. open lid and cook the bitter gourd for 3 to 4 minutes on low flame. Stir regularly.Then turn off flame, Bitter gourds are ready.Take them out in a plate.
Serving:
Achari Karela are ready to be relished with chapati, paratha or rice.You can keep the Achari Karela in fridge and eat it for 5 to 6 days. Relish it anytime during supper.
Suggestions:
- You can also boil bitter gourd if desired.As the water boil put the bitter gourd in it.Boil for 5 minutes,then drain and remove water.Prepare the bitter gourds the same way.
- Bitter Gourd - 250 gms
- Mustard oil - 4 tbsp
- Cumin seeds - ½ tsp
- Fenugreek seeds - ½ tsp
- Mustard seeds - ½ tsp
- Carom Seeds - ½ tsp
- Asafoetida - ½ pinch
- Turmeric Powder - ½ tsp
- Red chili powder - ½ tsp
- Dry mango powder - ¾ tsp
- Coriander powder - 1.5 tsp
- Fennel powder - 1.5 tsp
- Salt - 2 tsp (or to taste)
- Wash the bitter gourds and pat dry. Take a karela, Cut and remove stalk from both sides. Cut in desired shape or into 1 to 1.5 inch pieces.
- Put the bitter gourds in a bowl. Add 1 tsp salt to it and keep aside for 15 to 20 minutes.
- After 20 minutes, to wash the bitter gourd, Pour water in a bowl and wash well. Wash again and keep the bitter gourd in the colander to steam further.
- Take a big vessel to place the colander, pour 1.5 to 2 cups of water.Turn on flame. Cover the water, so that it boils quickly.
- When water boils, Place the colander over water.Cover and cook the bitter gourd on high flame for 5 minutes, then turn off flame. Press and check the gourds.Lift the colander up from the vessel.
- For the masala, Turn on flame and heat a pan. Put 4 tbsp mustard oil in the pan. Once rightly hot , add cumin seeds, carom seeds, fenugreek seeds,mustard seeds. Reduce flame. Add asafoetida, turmeric powder,fennel powder, coriander powder.
- Add pieces of bitter gourd to the masala, also add salt,red chili powder, dry mango powder. Stir and roast the bitter gourds well.Cover and cook it on low flame for 3 to 4 minutes. open lid and cook the bitter gourd for 3 to 4 minutes on low flame. Stir regularly.Then turn off flame, Bitter gourds are ready.Take them out in a plate.
