Bitter Gourd Pickle | Kakarakaya Pachadi
Very tasty n spicy pickle that can be eaten with hot rice or as u like. U can add more amount of garlic so as to make bitter gourd-garlic pickle. Both varieties will have ultimate taste.
- 250 Grams Bitter Gourd
- 4 Lemons
- 6 Teaspoons Chilli Powder
- 6 Teaspoons Salt
- 3 Teaspoons Ginger Garlic Paste
- 2 Teaspoons Mustard Seeds Powder
- 200 ml Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 3 Dried Chillies
- 1/2 Cup Curry Leaves
Wash bitter gourd and cut them into circles. Cut them into thick pieces since they will shrink when deep fried later. Heat oil in a pan. Deep fry bitter gourd pieces. Flip and fry on medium flame till they turn light brown. In the same pan, make tempering for the pickle. Heat pan and add 1 teaspoon mustard seeds. Add 1 teaspoon cumin seeds and fry. Add pieces of 3 dried chillies and fry till they change colour. Add curry leaves and any other tempering seeds if desired. Add 2-3 teaspoons ginger garlic paste and fry. Turn off the stove and let the tempering cool. To previously fried bitter gourd, add 6 teaspoons chilli powder, 5-6 teaspoons salt and 2 teaspoon mustard seed powder. Mix and add juice of 3-4 lemons. Add prepared cold tempering and mix.