The Secret to Perfect Spicy Karela Pickle Veg

1

Wash and dry the bitter gourds properly.

2

Trim both ends and cut them into ½ cm round slices.

3

Add salt and mix well. Cover and keep aside for 1 hour.

4

Drain the bitter gourd in a strainer for 5 minutes

5

Spread the slices on a cloth and dry them in sunlight for 1 hour or under a fan for 2 hours.

6

Dry roast fennel seeds, fenugreek seeds, cumin seeds, and carom seeds for 2 minutes

7

Add yellow mustard seeds, hing, and black pepper. Roast for 1 minute and let cool.

8

Coarsely grind the roasted spices.

9

Heat mustard oil until smoky and let it cool slightly.

10

Add turmeric powder to the oil and mix.

11

Add bitter gourd slices and coat well.

12

Add ground spices, Kashmiri red chilli powder, salt, black salt, and kalonji. Mix thoroughly.

13

Transfer to a container and add lemon juice and vinegar.

14

Mix well and keep the pickle for 3 days

15

On the fourth day, stir the pickle and add extra mustard oil if needed.

16

Serve with meals and enjoy.