Contributed by Mrs. Annie Thomas
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| Half | Teaspoon | Aniseed (Suwa, Shopa) | fDigestive |
| Quarter | Teaspoon | Asafetida (Hing) | |
| 10 | Medium | Chillies, Green | chopped |
| 2 | Tablespoon | Chilly Powder, Red | |
| 1 | Tablespoon | Cooking Oil | |
| 10 | Flakes | Garlic | peeled |
| 1 | Tablespoon | Ginger | peeled, julienned |
| 1 | Tablespoon | Jaggery | grated |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 2 | Medium | Karela | un-skinned, sliced into thin rounds |
| Half | Teacup | Lime (fresh) | or vinegar |
| 1 | Teaspoon | Mustard Seed | |
| 1 | Tablespoon | Salt | |
| Quarter | Teaspoon | Turmeric Powder |
Method
Cut the Karela after scraping the skin, and removing the pith into small pieces. Mix these with ginger, garlic, chillies, lemon juice and salt. Put in a sterile airtight glass jar, with lid. Shake well, keep aside.
Twice a day for 2-3 days. shake the contents of the jar. After three days, drain out all water in a dry colander. and spread out the contents over a clean kitchen cloth to air out for 2-3 hours. Take contents in a large bowl. and sprinkle masala mixture, jaggery, mix well.
In a small pan heat oil till . . Add a pinch or two of asafetida, keep aside till almost cooled. Add this heated oil to the mixture, stir and mix well. Bottle again in a sterile glass bottle, and allow to mellow for 2-3 days before using.
Note:
Allowing moisture to come in contact with pickle may deteriorate it and catch a fungus very soon. To prevent this, wipe dry all fresh ingredients before using them to make the pickle. Also, wipe and dry all bottles, bowls, etc.
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