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 

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. 
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.

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