Bitter gourd pickle
Bitter gourd – 2 medium size
Mustard – 1.5 to 2 spoons
Methi – 1/2 spoon
Jaggery – size day of 4 chana
Bedgi chillies – 8-10
Spicy chilli – 2
Small piece of fresh haldi -1
Small piece of Tamarind – size of an Amla.
Hing – 1/4 spn
6 table spoons of oil
Salt as per taste.
Clean the bitter gourd and deseed them and slice them thinly.
Wash them in normal water and then strain and add salt and keep aside for about 20 mins.
Now squeeze out the excess water and keep them aside.
In a pan heat oil and add the sliced bitter gourd and fry them till they turn crisp.
Just used a slot spoon or ladle and drain them on a plate.
In a small bowl add 1/4 cup of warm water and allow the tamarind to soak for about 10 mins and then extract the tamarind pulp.
In a t spoon of oil roast the mustard on low heat till they splutter.
Then slowly add Methi, Hing,Haldi and the red chillies till they turn crisp.
Now put all this in a mixer jar along with the salt, jaggery and tamarind pulp to a smooth paste.
Now add the ground mixture to the bitter gourd and mix well.
You may use a little water to remove the remaining ground mixture in the mixer jar and add it to the bitter gourd.
Now use the remaining oil to temper the pickle with mustard and some curry leaves.