📝 About This Recipe
This traditional North Indian pickle transforms the humble, sharp bitter gourd into a sophisticated explosion of tangy, spicy, and savory flavors. By curing the karela in salt and turmeric before tempering it in pungent mustard oil, we mellow its bitterness into a complex, addictive condiment. This preserve is a masterclass in balancing the five tastes, making it a healthy, probiotic-rich staple that elevates any simple meal into a gourmet experience.
🥗 Ingredients
The Bitter Gourd Base
- 500 grams Bitter Gourd (Karela) (thinly sliced into rounds or half-moons)
- 2 tablespoons Salt (for drawing out moisture and bitterness)
- 1 teaspoon Turmeric Powder (for the initial cure)
The Spice Blend (Masala)
- 3 tablespoons Fennel Seeds (Saunf) (coarsely ground)
- 2 tablespoons Mustard Seeds (Rai/Sarson) (yellow or black, coarsely ground)
- 1 teaspoon Fenugreek Seeds (Methi) (coarsely ground)
- 1 tablespoon Cumin Seeds (toasted and ground)
- 2 tablespoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Nigella Seeds (Kalonji) (keep whole)
- 1/2 teaspoon Asafoetida (Hing) (strong grade)
- 2 tablespoons Dry Mango Powder (Amchur) (for essential tanginess)
Preservation & Tempering
- 1.5 cups Mustard Oil (authentic pungent base)
- 2 tablespoons White Vinegar (acts as a preservative and adds zing)
- 1 tablespoon Salt (adjust to taste for the final mix)
👨🍳 Instructions
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1
Wash the bitter gourds thoroughly and pat them completely dry. Slice them into thin, uniform rounds (about 3mm thick). If the seeds are very hard and red, discard them; if tender and white, keep them for extra crunch.
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2
Place the slices in a large glass bowl. Toss with 2 tablespoons of salt and 1 teaspoon of turmeric. Let this sit for at least 2 hours; the salt will draw out the bitter juices.
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3
After 2 hours, squeeze the gourds firmly between your palms to remove as much liquid as possible. Discard the bitter water.
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4
Spread the squeezed slices on a clean cotton cloth or tray. Place them in direct sunlight for 3-4 hours, or in a very low oven (100°F/40°C) for 1 hour, until they feel leathery and lose 50% of their moisture.
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5
In a small pan, lightly toast the fennel, mustard, fenugreek, and cumin seeds over low heat until fragrant (about 2 minutes). Do not burn them.
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6
Once cooled, pulse the toasted seeds in a spice grinder to a coarse powder. It should be gritty, not a fine flour.
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7
In a heavy-bottomed wok or kadai, heat the mustard oil until it reaches its smoking point (it will turn pale and wisps of smoke will appear). This removes the raw pungency.
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8
Turn off the heat and let the oil cool down for 5-7 minutes until it is warm but not scorching.
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9
Add the asafoetida and nigella seeds to the warm oil. They should sizzle gently. Add the dried bitter gourd slices and stir well.
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10
Add the ground spice mix, Kashmiri red chili powder, amchur, vinegar, and the remaining salt. Mix thoroughly until every slice is coated in the spicy oil.
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11
Let the pickle cool completely in the pan. This allows the gourds to start absorbing the flavors of the spices.
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12
Transfer the pickle into a sterilized, bone-dry glass jar. Ensure the oil covers the vegetables completely; if not, heat and cool a little more oil to top it up.
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13
Keep the jar in a sunny spot for 3-4 days, shaking it once daily. The pickle will be ready to eat after 5 days when the gourds have softened and the flavors have matured.
💡 Chef's Tips
Always use a completely dry spoon to scoop out the pickle to prevent spoilage. If you prefer less bitterness, you can lightly sauté the gourd slices in a tablespoon of oil before adding the spices. Mustard oil is essential for the authentic 'achaari' flavor; do not substitute with olive or vegetable oil if possible. Ensure the gourds are well-dried after the salt treatment; any residual water will cause the pickle to mold quickly. Adjust the Amchur (mango powder) if you prefer a more tart profile; it is the secret to balancing the bitterness.
🍽️ Serving Suggestions
Serve a small spoonful alongside a classic meal of Dal Tadka and Steamed Basmati Rice. Pair it with stuffed Aloo Paratha and a dollop of fresh yogurt for a hearty North Indian breakfast. Use it as a spicy topping for a simple avocado toast to add an unexpected Indian twist. It acts as a wonderful palate cleanser when served with rich, creamy curries like Paneer Butter Masala. Accompany it with Khichdi (lentil and rice porridge) for a comforting, gut-healthy meal.