Karela ka achaar (pickle)

Karela is one of favorite vegetables. Since it’s not as easily available, I really wanted it to last as long and what better way than making a pickle! I used South Indian spices to make it and I must say it’s just phenomenal! Can’t wait to relish with paratha! 

INGREDIENTS 

1.5 large cup sliced karela 

1/2 sliced onion 

2 tbsp ginger garlic paste 

2 tbsp chana dal 

1/4 cup oil 

8-10 chopped roughly green chilies 

2 tbsp mustard seeds roasted and ground 

1 tsp roasted and crushed methi 

1 tsp sambhar masala 

2 tbsp chopped tamarind 

3 tbsp thick tamarind paste 

1 tsp chili powder 

1 tsp haldi 

Hing a large pinch 

2 tsp sugar 

3 tsp salt 

1/2 lemon 

METHOD

1. Dry green chilies and karela well for few hours. 

2. Heat oil, add hing and chana dal and sauté. 

3. Add onions and ginger garlic paste. 

4. Add onions and sauté till light Golden. Add karela and sauté well. Add salt and haldi. Sauté till half cooked. Add the green chillies  sauté for few seconds  

5. Add the spices, tamarind and sauté well. Add sugar and lemon juice. 

6. Let oil ooze out. Cook and put in bottles. Enjoy with parathas or curd rice! Keep in Sun for few days for the flavors to blend!