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Pavakka Kari - Bittergourd Pickle

Ingredients

Makes: 400 gms

250 gms bittergourds (karela)

100 gms red chilli powder

1 tsp turmeric powder

4 tsp salt

1 cup sesame seed oil (til ka tael)

2 tsp mustard seeds

2 tsp fenugreek powder (methi)

5 green chillies,slit

3-cm piece ginger,chopped

4 cloves garlic,chopped

A pinch of asafoetida powder (hing)

1/2 cup white vinegar

Method of Preparation

  • Wash bittergourds and dry thoroughly.Slit open,remove seeds and cut into thin,3-cm long slices.
  • Mix half the chilli powder,turmeric and salt with bittergourds,and set aside for an hour.
  • Heat oil in a kadhai,add bittergourds and deep fry till crisp.Remove from oil,drain and set aside.
  • Sprinkle mustard seeds into kadhai.When they start sputtering,stir in fenugreek,green chillies,ginger and garlic,and fry for 5 minutes,stirring constantly.
  • Combine asafoetida and remaining chilli powder,turmeric and salt,with vinegar and mix in.Fry for a minute and remove kadhai from heat.
  • Mix in bittergourds,allow to cool and bottle.
  • Use after 3 days.
 
Traditional Recipes of Kerala
  
 
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