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Bitter gourd pickle


+ 2 bitter gourds (pavakka)
+ 1 tsp mustard
+ ½ tsp roasted and powdered fenugreek seeds
+ 2 inch piece ginger
+ 20 cloves garlic
+ 3 small onions
+ 10 green chillies
+ 4 sprigs curry leaves
+ ½ tsp turmeric
+ 4 tbsp Kashmiri chili powder
+ ½ cup gingelly/sesame oil
+ Salt to taste
+ ½ cup vinegar

Preparation guide

+ Wash the bitter gourd, deseed and cut into very thin pieces (lengthwise). Add 1 tsp salt, cover and keep aside for half an hour.

+ Slice the garlic and finely chop the ginger. Slit green chillies and slice small onions. Squeeze and fry the gourd in oil till golden brown and keep aside.

+ Fry the garlic till slightly golden brown, drain and now fry the ginger and drain.

+ Fry the green chillies till brown and drain, followed by curry leaves and small onions. Clear the oil and pop the mustard seeds.

+ Switch off the flame and add turmeric powder and chilli powder to oil followed by salt and roasted fenugreek powder.

+ Pour the vinegar and bring to a boil.

+ Mix all the fried ingredients and taste for salt.

+ Cool and transfer to a glass bottle.

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