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