Karela Pickle
Karela - 1 Kg
Raw mango grated or cut into small bits - 250 Gms
Kalonji ( nigella seeds) - 50 Gms
Red chilli powder - 50 Gms
Rai powder - 100 Gms
Salt - 100 Gms
Kabuli Channa - 250 Gms
Mustard oil - 1 1/2 cup
Roast & Grind Coarsely
Saboot dhania (coriander seeds) - 50 Gms
Saunf (fennel seeds ) - 50 Gms
Method:
Soak the kabuli channas over night. Drain and dry on a muslin cloth.
Peel the Karela.
Rub half the salt & keep aside for 1 hour.
Boil the Karelas till soft.
Squeeze and dry the karelas in the sun.
Grate the raw mangoes or cut very finely after removing the peel.
Heat 1/4 cup oil.
Cool.
Add kalonji, red chilli powder, rai powder, crushed saunf and dhania, remaining salt, 50 Gms grated raw mangoes & kabuli channa.
Fill the masala in karelas & tie with a thread. Transfer to a jar.
Keep the jar in the sun for 2-3 days.
After 2-3 days, heat the left over oil.
Cool it & add to the Karelas.
Keep in the sun for 1-2 days.
