Karela Ka Achar Karelas parboiled, mixed with pickle masalas and matured for a week before serving. By Sanjeev Kapoor 14 Jun 2016 in Recipes Course New Update Main Ingredients Bitter Gourds, Oil Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 11-15 minutes Cook time 11-15 minutes Serve 1 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Karela Ka Achar 250 grams Bitter Gourds 1/2 cup Oil 1 tablespoon Mustard seeds to taste Salt 2 tablespoons Fennel seeds (saunf) 1 tablespoon Onion seeds (kalonji) 2 tablespoons Red chilli powder 10 grams Asafoetida Method Cut karelas through the centre but do not peel. Parboil these karelas along with salt, after boiling drain the excess water and keep it in sunlight for an hour. In a bowl combine together karelas, turmeric powder, mustard seeds , salt and mix well Put the karelas in a vessel and again put this vessel in sunlight for one to two days. Dry roast fennel seeds, fenugreek seeds and onion seeds in a non stick pand and saute till fragrant.Remove and grind to a coarse powder. Add the ground powder, grated mango, red chilli powder, salt, asafoetida and oil in the karela mixture and mix well. Store it in the container for one week and serve. #Asafoetida #Fennel seeds (saunf) #Mustard seeds #Oil #Onion seeds (kalonji) #Red chilli powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article