Ingredients:

• 250 gms karela / bittergourd ( have taken homegrown)

• 3/4 cup mustard oil

• 1/4 tsp asefodita

• 4 tbsp sauf ( fennel seeds )

• 1 tsp methi seeds ( fenugreek seeds )

• 1 tsp jeera ( cumin seeds )

• 1 tsp kalonji ( nigella seeds )

• 3 tbsp mustard seeds ground

• whole black peppers 15-20 nos

• 1 tsp turmeric powder

• 1 tbsp chilli powder

• 1 tsp black salt

• 1 lemon juice

• 2 tbsp white vinegar

• salt as per taste

Method:

1. Wash and dry pat the karela properly. Chop the karela with the skin into round 1/4 inch pieces.

2. Mix one tsp salt in the chopped karela and keep it to rest for 1 hour. Place in a sieve and with the help of a spoon press and remove all the water from the karela.

3. Wipe with a clean cloth and allow it to dry in the sun or under the fan for 1-2 hours.

4. Dry roast the pepper, jeera, sauf and methi seeds on low flame. Let it cool then in a grinder grind into a coarse masala.

5. In a pan heat the mustard oil till it is very hot. Allow it to cool then add the turmeric , chilli powder, asefodita , kalonji, salt and grinded spices. Add the karela and mix well. Allow it to cool.

6. Remove in a clean dry bowl . Cover and keep it for 3-4 days. Give it a stir once a day.

7. After 3-4 days transfer in a clean dry glass bottle and the achar is ready to eat.

Enjoy this tasty pickle with your lunch or dinner.