Bittergourd Pickle (Karela Achaar)
1 karela, chopped,
3 green chillies, deseeded and sliced,
1/2 tsp red chilli powder,
1/2 tbsp crushed jaggery,
1/2 tsp methi (dry fenugreek) powder,
Salt to taste,
1/2 cup water.
For the seasoning-
2 tbsp tamarind paste,
1 tsp rai (mustard seeds),
2 red chillies,
1/2 tsp asafoetida,
8-10 curry leaves,
1/2 tsp methi (fenugreek) seeds.
Heat a wok, add chopped karela, water, tamarind paste mix and cook for 3 minutes. Then add red chilli powder, methi powder, jaggery, salt and mix well, stir and cook.
Heat oil for seasoning, add rai, red chilli, curry leaves, asafoetida, methi seeds. Mix well and add to cooked karela. Mix properly and let it cool at room temperature. Then fill in airtight container and store for 10-15 days in the refrigerator.