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