KARELE KA ACHAR

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  • Bitter gourd                                                                                         6 medium size
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  • Vinegar                                                                                                  ½ cup
  • Red chilli powder                                                                             1tbs
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  • Fenugreek [methi] seeds, coarsely ground                      1tbs
  • Fennel [sanuf] seeds, coarsely ground                               ½ tbs
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  • Nigella [kalonji] seeds                                                                   2tsp
  • Salt                                                                                                            2tbs
  • Mustard oil                                                                                           ½ cup
  • Mango powder [amchoor]                                                           1tbs
  • Turmeric powder                                                                               1tsp

METHOD

1-Cut bitter gourds in roundels then halve them, apply salt and keep aside for one hour.

2-Squeeze out the bitter gourds and sundry for one day.

3- Put vinegar, fenugreek, fennel, amchoor, turmeric, salt and half of the oil in a bowl, add karele and mix well.

4-Heat remaining oil in a pan, crackle kalonji and add to the achar.

5-Bottle in a sterilized jar, keep out in direct sun light for 4-5 days.

6-Achar is ready to serve and can be store for 6 month.

OTHER RELATED RECIPES

Ganth gobi ka achar

Amba haldi ka achar

Kathal ka achar

Spicy garlic achar

Mooli ka achar

Kamal kakdi ka achar

About Anil Kumar

Chef at Mayuri Farms and Restaurant