To preserve and treasure the fresh karela from our garden, I prepared pickle for a lingering beautiful sweet memory. The aroma from the pickle that filled the kitchen was intoxicating. A quick and easy pickle to make with a touch of spice, sour and bitter at the end. A perfect accompaniment to any meal.
Thin slices of karela are seasoned with salt and then deep fried in batches until crisp. Each batch took exactly 5 minutes. Noticed that they made a hissing sound when they were ready to be taken out of the oil. I comfortably rested on the couch after the first batch while I waited for the signal. Once out of the oil, they are still soft and then crisp on cooling. The fried karela pieces were combined with spices at the end to retain their crispiness. This pickle is definitely delicious and if you are a karela lover like me, it will keep you salivating for more.
For information on karela and its health benefits, please click here.
Thin slices of karela are seasoned with salt and then deep fried in batches until crisp. Each batch took exactly 5 minutes. Noticed that they made a hissing sound when they were ready to be taken out of the oil. I comfortably rested on the couch after the first batch while I waited for the signal. Once out of the oil, they are still soft and then crisp on cooling. The fried karela pieces were combined with spices at the end to retain their crispiness. This pickle is definitely delicious and if you are a karela lover like me, it will keep you salivating for more.
For information on karela and its health benefits, please click here.
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Karela or Bitter Gourd Pickle
(Yield 2 cups)
Ingredients:
650 grams karela
1 teaspoon turmeric powder
2 teapoons chilli powder
1 teaspoon mustard seeds
1/2 teaspoon fenugreek powder (methi)
1/4 teaspoon asafoetida (hing)
1/4 cup vinegar
50 grams cloves of garlic (sliced or slivers)
2 sprigs of curry leaves
1/2 cup vegetable or canola oil
extra oil for deep frying
salt
Method:
Wash karela, trim off the ends, do not peel and cut into thin rounds. Remove the seeds and season with salt. Place in a colander set over a bowl for moisture to drain.
Heat oil for deep frying. Pat dry karela pieces and fry in batches for 5 minutes. When they crisp up, you will hear a hissing sound. At this time, drain the fried pieces on absorbent paper towels. Set aside.
In a pan, heat oil, add mustard seeds, curry leaves, garlic and asafoetida. Keep the flame on medium heat. Once garlic has softened, add the turmeric powder, chilli powder, fenugreek powder, fry for few seconds and then, include the vinegar. Finally, stir in the fried karela pieces, check for seasoning and add salt. Remove from heat as you want the karela pieces to maintain their crispiness and not soften.
Cool and store in a sterilized ceramic jar or glass bottle. Let pickle mature for a week before consumption.
Note:
1. Canola oil was used to make the pickle.
(Yield 2 cups)
Ingredients:
650 grams karela
1 teaspoon turmeric powder
2 teapoons chilli powder
1 teaspoon mustard seeds
1/2 teaspoon fenugreek powder (methi)
1/4 teaspoon asafoetida (hing)
1/4 cup vinegar
50 grams cloves of garlic (sliced or slivers)
2 sprigs of curry leaves
1/2 cup vegetable or canola oil
extra oil for deep frying
salt
Method:
Wash karela, trim off the ends, do not peel and cut into thin rounds. Remove the seeds and season with salt. Place in a colander set over a bowl for moisture to drain.
Heat oil for deep frying. Pat dry karela pieces and fry in batches for 5 minutes. When they crisp up, you will hear a hissing sound. At this time, drain the fried pieces on absorbent paper towels. Set aside.
In a pan, heat oil, add mustard seeds, curry leaves, garlic and asafoetida. Keep the flame on medium heat. Once garlic has softened, add the turmeric powder, chilli powder, fenugreek powder, fry for few seconds and then, include the vinegar. Finally, stir in the fried karela pieces, check for seasoning and add salt. Remove from heat as you want the karela pieces to maintain their crispiness and not soften.
Cool and store in a sterilized ceramic jar or glass bottle. Let pickle mature for a week before consumption.
Note:
1. Canola oil was used to make the pickle.
See More Pickle Recipes
