Nepalese Pickle- Pickled Bitter guard [तितेकरेला को अचार]
Here we have a recipe of Pickled Karela [Bitter Gourd] in nepalese way. Sandeko[ Pickled] foods are nepalese way of preserving foods for use up to six months. Bitter gourd is not a favorite veggie for all but "Sandeko karela ko achar" might be one of the best appetizer on your dining table. Below is the ingredients and method you can try.
Ingredients
Bitter gourd [तितेकरेला] 2 kg
Mustard Seed 200 grams
Cumin seed 50 grams
Coriander seed 50 grams
Fenugreek Seed 30 grams
Mustard Oil 250 ml [for preserving]
Fennel seed 20 grams
Garlic cloves 6-8 large cloves [peeled]
Ginger 1-medium [peeled and cleaned]
Red dry chilly flakes [ red dry chilly, cur in to small pieces]
Green chilly pods 10-15 pieces [cleaned, cut in to halves]
Salt for seasoning, as per taste
Method
1- Clean and cut the bitter gourd in your desired shapes, sizes should be not much thick and not much thin, because the cut pieces have to be sun dried, if pieces are much thick, they wont be dried enough, and much thinner pieces will be much smaller once dried. below in the picture you can follow.
2- Mix all dry spices except Mustard seed and red dry chilly flakes [Cumin seed, Coriander seed, Fenugreek Seed, Fennel seed, slightly toast them on a pan over medium low heat, once naughty toasted aroma comes out then grind them to fine powder in a grinder, then keep aside.
3- Roughly chop Ginger and garlic.
4- Grind Mustard seed to a course texture.
5- Now in a mixing bowl, mix Mustard powder, dry spices, chilly flakes, chopped ginger and garlic, green chilly over the sun dried bitter gourd, season with salt as per taste, for this quantity, one and half table spoon of salt is enough.
6- Put the pickle mixture in a glass jar with tight lid on it, pour the mustard oil over it and fill it up to 90% of its volume.
7- Put the jar in a warm place or, under the sunlight for at least 1- 2 weeks,
8- You can enjoy the appetizing taste in your lunch and dinner.
Please share your views and experiences on above recipe.
Thank you !
Ingredients
Bitter gourd [तितेकरेला] 2 kg
Mustard Seed 200 grams
Cumin seed 50 grams
Coriander seed 50 grams
Fenugreek Seed 30 grams
Mustard Oil 250 ml [for preserving]
Fennel seed 20 grams
Garlic cloves 6-8 large cloves [peeled]
Ginger 1-medium [peeled and cleaned]
Red dry chilly flakes [ red dry chilly, cur in to small pieces]
Green chilly pods 10-15 pieces [cleaned, cut in to halves]
Salt for seasoning, as per taste
Method
1- Clean and cut the bitter gourd in your desired shapes, sizes should be not much thick and not much thin, because the cut pieces have to be sun dried, if pieces are much thick, they wont be dried enough, and much thinner pieces will be much smaller once dried. below in the picture you can follow.
3- Roughly chop Ginger and garlic.
4- Grind Mustard seed to a course texture.
5- Now in a mixing bowl, mix Mustard powder, dry spices, chilly flakes, chopped ginger and garlic, green chilly over the sun dried bitter gourd, season with salt as per taste, for this quantity, one and half table spoon of salt is enough.
6- Put the pickle mixture in a glass jar with tight lid on it, pour the mustard oil over it and fill it up to 90% of its volume.
7- Put the jar in a warm place or, under the sunlight for at least 1- 2 weeks,
8- You can enjoy the appetizing taste in your lunch and dinner.
Please share your views and experiences on above recipe.
Thank you !
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