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Post # 1
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Join Date: 06 Jul 2010
Location:  Saudi ArabiaPosts: 49 |
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Sweet bitter ground pickle |
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Ingredients:
1 kg bitter gourds/kakarakayalu/karela, wash, dry, lightly peel and slice 100 gms tamarind 100 gms jaggery or sugar 2 tbsps red chilli pwd (adjust) 1/2 tsp dry roasted methi pwd 1 tsp mustard pwd 1 tbsp coriander pwd 1 1/4 tbsps salt (adjust) For tempering/tadka/poppu: 12-15 peeled and crushed garlic cloves 15-20 fresh curry leaves 1 tsp mustard seeds 1/4 tsp methi seeds/fenugreek seeds/menthulu 1/2 tbsp split gram dal (optional) 1 tbsp chana dal (optional) 3-4 dry red chilies, tear and de-seed 7-8 tbsps oil 1 Cut the bitter gourd length wise and slice as shown in the picture above. Deep fry the sliced bitter gourd to a light brown shade. Drain and keep aside. 2 In a stainless steel vessel, add the tamarind and enough water till the tamarind is immersed. Bring it to a boil and turn off heat and cool. 3 Once cool, pour this into the blender jar along with salt, chili pwd and jaggery syrup or sugar. Grind a smooth paste, remove and keep aside. (this will be of a pouring consistency) 4 Heat oil in a heavy bottomed vessel, once hot, reduce flame to medium. Add mustard seeds and as they splutter, add split gram dal, channa dal and methi seeds and allow them to turn red. Add curry leaves and crushed garlic and saute for a half a mt on low flame. 5 Immediately add the ground tamarind-jaggery paste and combine. Add coriander pwd, mustard pwd and methi pwd and combine. Let it cook for a mt on low-medium flame. 6 Add the deep fried bitter gourd pieces and combine. Cook on low flame for 4-5 mts. Turn off heat. 7 Cool and store in an airtight bottle. Refrigerate. Note: If using jaggery, add few tbsps of water and allow it dissolve over low flame. Strain it for any particles and follow rest of the recipe. Sweet Bitter gourd pickle ~ Meetha Karela Achar |
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Post # 2
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Join Date: 11 Nov 2010
Location: Saudi ArabiaPosts: 44 |
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RE: Sweet bitter ground pickle |
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Baap Re Baap !! Achaar Ke Liye Itni Mehnat ! |
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