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