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.

 

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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