Wednesday, September 29, 2010

Bitter Gourd Pickle


Bitter Gourd - 3
Dry Red Chillies - 15
Coconut, grated - 1/4 cup
Jaggery Powdered - 1/2 cup
Mustard Seeds - 1 1/2 tsps
Fenugreek Seeds - 1 tsp
Asafoetida - 1/4 tsp
Tamarind Extract - 2 tbsps
Turmeric powder - 2 tsps
Red Chilli Powder - 1 tsp
Curry Leaves - 20
Oil - 1/2 cup
Salt to taste


  1. Chop bitter gourds and remove the kernel.
  2. Marinate the chopped bitter gourd with 1 tsp salt , red chilli powder and turmeric powder each for 2hrs.
  3. Squeeze out water from the bitter gourd pieces and keep aside.
  4. Dry roast grated coconut until it turns golden brown.
  5. Roast 1 tsp mustard seeds, fenugreek seeds, asafoetida and dry chillies separately with 1/2 tsp oil each.
  6. Grind these roasted ingredients with roasted coconut, tamarind extract, jaggery, turmeric powder and salt into a smooth paste adding very little water.
  7. Heat all the remaining oil in a frying pan and fry the bitter gourd pieces until they turn brown and slightly crisp.
  8. Remove bitter gourd pieces from the oil and keep aside.
  9. Add remaining mustard seeds, 2 dry red chilli pieces, curry leaves into the oil in the pan and let the mustard start spluttering.
  10. Now add fried bitter gours pieces and ground paste.
  11. Saute till the oil separates.
  12. Once cooled, store in an air tight bottle for atleast a week.


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