Friday, 17 January 2020

TANGY BITTER GOURD PICKLE

TANGY BITTER GOURD PICKLE

INGREDIENTS 

Bitter Gourds  - 2
Green Chillies - 5
Ginger - 2 Tbsps 
Garlic - 4 pods
Turmeric Powder - 1 Tsp
White Vinegar - 1/2 cup
Curry Leaves - 2 Sprigs 
Asafoetida - A Pinch
Salt - To Taste
Oil - 5 Tbsps 

METHOD 

Julienne ginger and garlic 
Wash clean and remove seeds from bitter gourds
Chop bitter gourds lengthwise into one inch pieces 
To the bitter gourd pieces add a teaspoon of turmeric salt to taste and mix well
Set aside for five minutes 
Heat oil in a pan and fry ginger garlic and bitter gourd separately until golden and set aside
To the same oil in the pan temper mustard seeds and curry leaves 
Add the green chillies and sauté for a minute 
Add fried ginger garlic and bitter gourd pieces sauté for awhile 
Add turmeric powder salt to taste asafoetida and vinegar 
Simmer for ten minutes till veggies are soft
Cool and store in a sterilised glass bottle

Notes:

I used medium sized bitter gourds
Tastes best when used after a week of making the pickle 




No comments:

Post a Comment