Bitter Gourd Pickle

Name: Bitter Gourd Pickle
Cuisine: American
Ingredients: 3-4 medium sized Bitter gourd; 2 pinch Hing/asafoetida; 2 tsp Jeera (cumin seeds); 2 tsp Methi (fenugreek seeds); 4 tsp Saunf (fennel seeds); 2 tsp Yellow mustard; 1 tsp Turmeric powder; 1 tsp Red chilli powder; 1 tsp Black salt; 1 tsp Plain salt; 1/2 cup Mustard oil; 1 raw mango grated

RUCHIKA @feed_your_soul

india

#goldenapron3 clue used pickle

RUCHIKA @feed_your_soul

india

#goldenapron3 clue used pickle

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Ingredients

3-4medium sized Bitter gourd
2 pinchHing/asafoetida
2 tspJeera (cumin seeds)
2 tspMethi (fenugreek seeds)
4 tspSaunf (fennel seeds)
2 tspYellow mustard
1 tspTurmeric powder
1 tspRed chilli powder
1 tspBlack salt
1 tspPlain salt
1/2 cupMustard oil
1raw mango grated

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Steps

1

Cut bitter gourd in roundals and sprinkle salt over themBand keep aside for 1 hour in a utensil.
This releases the bitter water from them
2

After 15-20 min wash them nicely under running water
Now Keep the bitter gourd pieces in a strainer and remove excess water, keep the pieces on a washed cloth for 2-3 hours in the open/sun to dry the water on them.
3

Roast Heeng, Jeera, Methi and Saunff till they turn light brown. Grind these reoasted spices with yellow mustard to a coarse powder.
4

Now heat up the mustard oil to smoking point,
Switch of the flame and let it cool a bit
5

Now add turmeric powder and kashmiri red chilli powder to the oil and mix
Add raw grated mango and stir
6

Add sun dried karela pieces and mix well
Add all the roasted masala coarse powder tht you made and mix everything well
Switch off the flame and take out in a glass bowl
7

Once it’s cooled completely out them in a clean glass jar
Pickle will be ready to use after three days

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Cooksnaps

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RUCHIKA @feed_your_soul

on June 28, 2020 11:56

india

Am a passionate cook. Love to cook and feed my dear ones. I keep trying different recipes which I feel my family will like.Follow me onhttps://www.instagram.com/p/B3CJGmdnUnw/?igshid=jc0b5fw8uil0