Bitter gourd White Pickle

Ingredients

1. Bitter gourd / bitter melon – 1 medium, seeds removed and thinly sliced
   Carrot – 1/2 small, sliced
2. Gingelly oil – 2 – 3 tbsp
3. Mustard seeds – 1/2 tsp
4. Garlic – 2 – 3 tbsp, sliced if large
5. Kanthari mulaku / birds eye chilies – 15 – 20
6. Curry leaves – A few
7. Turmeric powder – 1 pinch (optional)
8. Fenugreek powder / uluva podi – 1/8 tsp
9. Hing / asafoetida – 2 pinches
10. Vinegar – 3 – 4 tbsp or as required
11. Salt – To taste

Method

1. Heat gingelly oil over medium-high heat. Splutter mustard seeds and add garlic. Stir till garlic turns light golden. Add kanthari mulaku, curry leaves, bitter gourd and carrot. Add salt and mix well. Cook covered for 5 – 7 minutes, stirring in between. Open the lid and cook for a minute. Add turmeric powder, fenugreek powder, asafoetida/ kaya podi and mix well. Lastly add vinegar and bring to a boil. Cook for a minute and switch off the flame. Cool completely and transfer to an air tight container. It will stay at room temperature for a few days, store in the refrigerator for a longer shelf life. Serve with plain rice..tastes best after one day.