Karela Ka achaar or Karela Pickle gets ready in just 4 days and doesn't need much preparation too! The result is a delicious homemade Khatta Metha Karela Achaar that everyone will love!
Ingredients
600 gms Karela, chopped into rings
2 tbsp salt
4 tbsp saunf or fennel seeds
2 tbsp methi dana or fenugreek seeds
2 tsp jeera or cumin seeds
2 tsp ajjwain or carom seeds
1/4 cup mustard oil
2 tbsp haldi or turmeric powder
1/2 tsp hing or asafoetida
2 raw mangoes, grated
2 tbsp salt
2 tbsp kashmiri mirch powder
1 tsp black salt
2 tbsp sarso dal or yellow mustard seeds
Instructions
In a bowl, add chopped karela rings. Add 2 tbsp salt to it and keep aside for 2 hours.
After 2 hours, wash it nicely and sun dry it for 2 hours more.
Heat a pan and add saunf, methi dana, jeera, ajjwain and roast them well.
Let it cool down and grind it coarsely.
Heat mustard oil in a pan till fumes appear, then turn off the flame and let it cool down a little.
To the oil add haldi, hing, karela, raw mangoes, salt, kashmiri mirch, black salt, grounded spices and yellow mustard seeds or sarso dal. Mix well.
Add more oil if needed and keep in the sunlight for 3-4 days.
Enjoy the Khatta Metha Karela Pickle with your meals.
Nutrition Facts
Per Serving: 13 calories; 1.3 g fat; 0.2 g carbohydrates; 0.1 g protein; 0.2 g fibre.
Karela Ka Achaar Video:
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