Karela Aachar Recipe

Karela Aachar Recipe
Photo Credit: http://miansari66.blogspot.in/2014/04/karela-ka-achar-karelay-ka-achar-bitter.html
Made very differently than the usual method of making pickles, if you like bitter gourd or bitter melon you will for sure like this pickle too. Spicy and bitter, for some people, it doesn't get better than this.
Karela Aachar Recipe
Difficulty Average
Rating 10.0 / 10 (2 votes)
Recipe Type Veg.
  • 10 Fresh karela
  • 1 tbsp Red chilli powder
  • Salt to taste
  • 1 1/2 Cup sesame oil
  • 1 tbsp Mustard seeds
  • 1/2 tsp Methi seeds
  • 10 Fresh green chilly
  • 1 tsp Asafetida powder
  • 2 sprigs Curry leaves
How to make Karela Aachar:
  • Wash karelas and wipe well with a cotton cloth.
  • Split into two equal halves, lengthwise.
  • Clean the inside and cut into very thin slices.
  • Cut green chili into thin long slices. Mix with karela slices.
  • Add 3 tbsp salt and rub into the karela and chilly slices with hand.
  • Squeeze the slices till the water gets removed.
  • Spread on a clean white cotton cloth and sun dry for a whole day.
  • Heat 1 cup oil and fry curry leaves till brown and crispy. Remove and keep aside.
  • Splutter mustard in oil and add methi seeds. Fry for a few seconds.
  • Before the methi seeds turn brown, add the dried karela and green chillies.
  • Fry till the karelas are crispy. Remove from fire.
  • Add fried curry leaves, red chilli powder, salt and asafetida powder.
  • Mix thoroughly till all the salt is dissolved.
  • Pour into clean dry glass jars or bottles.
  • Pour the remaining oil on top of the aachar in all the bottles.
  • Keep for two days.
  • Karela Achar is ready.