| • | Wash karelas and wipe well with a cotton cloth.
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| • | Split into two equal halves, lengthwise.
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| • | Clean the inside and cut into very thin slices.
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| • | Cut green chili into thin long slices. Mix with karela slices.
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| • | Add 3 tbsp salt and rub into the karela and chilly slices with hand.
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| • | Squeeze the slices till the water gets removed.
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| • | Spread on a clean white cotton cloth and sun dry for a whole day.
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| • | Heat 1 cup oil and fry curry leaves till brown and crispy. Remove and keep aside.
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| • | Splutter mustard in oil and add methi seeds. Fry for a few seconds.
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| • | Before the methi seeds turn brown, add the dried karela and green chillies.
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| • | Fry till the karelas are crispy. Remove from fire.
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| • | Add fried curry leaves, red chilli powder, salt and asafetida powder.
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| • | Mix thoroughly till all the salt is dissolved.
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| • | Pour into clean dry glass jars or bottles.
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| • | Pour the remaining oil on top of the aachar in all the bottles.
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| • | Keep for two days.
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| • | Karela Achar is ready. |
