Pickle (here is Bitter Gourd pickle or known as Karele Ka Achar) is the common side dish in many house hold. A great and tasty pickle serves the purpose of two to three side dishes. Here jaggery mellow down the bitterness of bitter melon and the spiciness of the chili powder. Some people do not like the taste so it is optional. You can use palm jaggery instead if normal jaggery for a better taste as well as a healthy option. Also use the pure asafoetida instead of powder. Asafoetida powder is of less strength so you may need to use more or as per your choice.
50 Grams of red chili ( Preferably Kashmiri chili)
3 to 4 Green chilies each cut in to 3 or 4 pieces
8 to 10 cloves of Garlic
Few curry leaves
One teaspoon of Mustard seeds
¼ cup of tamarind pulp
¼ teaspoon of Asafoetida
2 teaspoon of jaggery which is optional
Wash the bitter gourd properly as it is one of the most pesticide sprinkled vegetable ( you can add some salt and vinegar in the water and soak the uncut bitter gourd for 10 minutes in order to remove the pesticide)
Deseed the washed bitter gourd and cut in to small pieces.
In a thick bottomed pan, heat the oil and add the mustard seeds. Allow the mustard seeds to pop.
Add the bitter gourd pieces and sauté till it is soft and very light brown in color.
Now add garlic, green chilies, curry leaves and asafetida. Sauté for a while.
Once complete, add tamarind pulp, turmeric powder and sauté till the raw taste of tamarind paste of gone.
Mix it with red chili powder and sauté for few seconds. Do not allow the red chili powder be burned.
Add salt and mix well so that the salt is evenly spread in the pickle
Mix well and keep in a cool place so that it can use later.
To avoid fungus in the pickle, always use a clean and dry spoon to serve and store the pickle Add oil (heat the oil) till to cover the pickle if needs to store for a long time.
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