करेला अचार बनाने का तरीका – बिना आम या अमचूर के | Karela Pickle Recipe | Bitter Gourd pickle recipe
Karela pickle preparation requires general spices available in every Indian household. The pickle goes well with any type of food like parathas, rice-dal, curry-rice, pulao, etc. If you like karela, then I’m sure you will love this pickle.
Follow the steps below along with the images to prepare the karela pickle.
Directions:
1. Take 250 grams of karela and slice them into 1/2 cm width circles.
2. Add 1 tsp of salt to the slices and leave them for 1 hour.
3. Transfer the karela slices to a sieve after an hour and leave them in it for 5 minutes.
4. Lay a cloth on a tray, place the karela slices on it, and dry it under the sun or fan for 1 hr or 2hrs, respectively.
5. Dry roast 4 tbsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, and 1 tsp carom seeds over low-medium flame.
6. Add 3 tbsp yellow mustard seeds, 1-pinch hing, 15-20 black pepper, and roast lightly for a minute or two.
7. Once the spices cool down, coarsely ground them in a mixer blender.
8. Heat 1/2 cup mustard oil till you see smoke coming to get rid of the oil’s bitterness.
9. Mix 1 tsp turmeric powder, karela slices, ground masala, 1 tbsp Kashmiri red chili, 1 tsp salt, 1 tsp black salt, 1/2 tsp Kalonji to oil once cools.
10. Transfer the pickle to a bowl and mix 2-lemons extract, 2 tbsp of vinegar in it.
11. Cover and keep the pickle under the sun for 3-days.
12. After 3-days store the pickle in any glass container and enjoy it for a year.
- Bottle Gourd - 250 gms
- Salt - 2 tsp
- Fennel Seeds - 4 tbsp
- Fenugreek Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Carom Seeds - 1 tsp
- Yellow Mustard Seeds - 3 tbsp
- Asafoetida - 1 pinch
- Black Pepper - 15-20
- Mustard Oil - ¾ Cup (150 ml)
- Turmeric Powder - 1 tsp
- Kashmiri Red Chilli Powder - 1 tbsp
- Black Salt - 1 tsp
- Balck Cumin Seeds - 1/ 2 tsp
- Lemon Juice - 2
- Vinegar - 2 tbsp
- Take 250 grams of karela and slice them into ½ cm width circles.
- Add 1 tsp of salt to the slices and leave them for 1 hour.
- Transfer the karela slices to a sieve after an hour and leave them in it for 5 minutes.
- Lay a cloth on a tray, place the karela slices on it, and dry it under the sun or fan for 1 hr or 2hrs, respectively.
- Dry roast 4 tbsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, and 1 tsp carom seeds over low-medium flame.
- Add 3 tbsp yellow mustard seeds, 1-pinch hing, 15-20 black pepper, and roast lightly for a minute or two.
- Once the spices cool down, coarsely ground them in a mixer blender.
- Heat ½ cup mustard oil till you see smoke coming to get rid of the oil's bitterness.
- Mix 1 tsp turmeric powder, karela slices, ground masala, 1 tbsp Kashmiri red chili, 1 tsp salt, 1 tsp black salt, ½ tsp Kalonji to oil once cools.
- Transfer the pickle to a bowl and mix 2-lemons extract, 2 tbsp of vinegar in it.
- Cover and keep the pickle under the sun for 3-days.
- After 3-days store the pickle in any glass container and enjoy it for a year.
