Kakarakaya is also called as karela or bitter gourd in Hindi and English. This is a vegetable very good for people with diabetes although it is very good for everyone. It can be cooked as curry or fry or gravy. But today it has turned into pickle in my kitchen. 😊
Ingredients:-
Karela or bitter gourd:- around 1lb or 450 grams
Oil ( used mustard but can use any ) :- 1/2 cup
Cumin:- 2 teaspoon
Mustard:- 2 teaspoon
Chopped garlic :- 8-10 cloves or to taste
Thick tamarind pulp:- 1/4th cup or to taste
Turmeric:- 1 teaspoon
Roasted cumin powder:- 2 teaspoon
Roasted fenugreek powder:- 1 teaspoon
Mustard powder:- 1 teaspoon
Chilli powder:- 2 tablespoon or to taste
Salt :- 2 tablespoon or to taste
Instructions:-
Wash and pat dry the bitter gourd. Peel the skin it is too thick.
Cut them into circles and remove the seeds.
Heat oil in a pan add bitter gourd circles and fry till light golden and transfer the bitter gourd to another bowl.
In the same oil add cumin, mustard, chopped garlic and let them splutter. Add the tamarind purée, turmeric, mix well and bring it to a boil and switch off the stove.
Add this tamarind mixture to the fried bitter gourd mix well and let it cool down.
Once it is cooled add chilli powder, salt, roasted cumin, fenugreek powder and mustard powder mix well. Cover and rest for 2 days.
Third day mix well and bitter gourd pickle is ready to serve with steamed hot rice and ghee or as a side to dosa or upma etc.
Enjoy the healthy pickle 😋😋
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