Karele ka Achaar Recipe
How to make Karele ka Achaar
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Not loved by all, but this achaar of karelas loaded with spices might just do the trick.
- Total Cook Time 30 mins 03 seconds
- Prep Time 30 mins
- Cook Time 03 seconds
- Easy
Ingredients of Karele ka Achaar
- 1 kg karela (bitter gourd) of a uniform size
- 2 Tbsp salt
- For masala:
- 3/4 cup salt
- 1 Tbsp haldi (turmeric)
- 1 Tbsp sonth (dried and powdered ginger)
- 1/4 cup chilli powder
- 1/4 cup roasted and powdered ajwain (carrom / thymol)
- 2 Tbsp saunf (fennel seeds) roasted and pounded coarsely
- 2 cups lemon juice
- A sterilised jar
How to Make Karele ka Achaar
1.
Scrape off the rough surface of the bitter gourd, slit lengthwise on one side, rub all over with salt and keep aside for 3-4 hours.
2.
Squeeze the karelas'to get rid of the discarded juices, scoop out the seeds and wash and squeeze again.
3.
Mix a little bit of the lemon juice into the masala to dampen it, then stuff the filling firmly into the karelas and tie each one to secure the filling.
4.
Place the filled karelas neatly into the sterilized jar and pour enough lemon juice to cover.
5.
Sun for 3-4 days and eat after a week.
6.
Once ready, you could cut and serve small pieces.