Thursday, Dec 20 2007

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Karela Pickle

Ingredients:
2 medium bitter gourds, unskinned, sliced into thin rounds
1 tbsp.ginger peeled, julienned
8-10 flakes garlic, peeled
10 green chillies, chopped
1/2 cup lemon juice or white vinegar
1 tbsp. salt
1 tbsp. grated jaggery
1 tbsp. oil

Mix together:
2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. asafoetida powder
1/2 tsp.(total) mixed crushed fenugreek seeds, aniseeds,
cumin seeds, mustard seeds
salt if required later

Method:

1. Mix gourd slices, ginger, garlic, chillies, lemon juice and salt.
2. Put in a sterile airtight jar, with nonmetallic lid.
3. Shake well, keep aside. Shake twice a day for 2-3 days.
4. Drain out all water in a dry colander.
5. Spread out the veggies over a clean kitchen cloth to air out for 2-3 hours.
6. Take veggies in a large bowl.
7. Sprinkle masala mixture, jaggery, mix well.
8. Heat oil till smoky, in a small pan.
9. Add a pinch or two of asafoetida, keep aside till almost cooled.
10. Add to the mixture, stir and mix well.
11. Bottle again in a sterile bottle, and allow to mellow for 2-3 days before using.

Note: Take care not to allow moisture to come in contact with pickle, or it may deteriorate and catch a fungus very soon. Wipe dry all fresh ingredients before using, Wipe clean bottles, bowls, etc.

Variation: one may add other veggies of choice to the above combination, eg. Carrot juliennes, etc.

Making time: 30 minutes
Makes: 1 cups pickle (approx.)
Shelflife: 4-5 weeks, refrigerated

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