Hot Karela Achar
Added to 5 cookbooks
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A tangy and sour pickle made from bitter gourd stored in a mixture of different spices and condiments. Serve with rice.
- Wash karelas and wipe well with a cotton cloth.
- Split into two equal half lengthwise.
- Clean the inside and cut into very thin slices.
- Cut green chilli into thin round slices. mix with karela slices.
- Add 3 tbsp salt and rub into the karela and chilly slices with hand.
- Squeeze the slices till all the water is removed.
- Spread on a clean white cotton cloth and sun dry for a whole day.
- Heat 1 cup oil, and fry curry leaves till brown and crispy. remove and keep aside.
- Splutter mustard, add methi seeds, and fry for a few seconds.
- Before the methi seeds turns brown, add the dried karela and green chilly.
- Fry till the karelas are crispy. remove from fire.
- Add fried curry leaves, salt to taste, and asafetida powder.
- Mix thouroughly till all the salt is dissolved.
- Pour into clean dry glass jars or bottles.
- Pour the remaining oil on top of the achar in all the bottles.
- Sprinkle ½ tsp salt on top of the oil layer and close the bottles tight.
- Keep for two days. mix the oil-salt layer with the achar before serving.
This recipe was contributed by sandhyasha on 27 Jul 2006
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