Karele Ka Achaar

 

Ingredients

  • Quantity: 2 kgs. (Appx.)
  • 1 kgs. bitter gourds (karele)
  • 50 gms. turmeric (haldi) powder
  • 50 gms. mustard seeds (rai)
  • 50 gms. aniseed (saunf)
  • 25 gms.chilli (mirch) coarsely ground
  • 75 gms. salt
  • 500 gms. Oil

Method

Use fresh and soft karelas. Slit them in the middle and scrape them a little. Rub 25 gms. salt on karelas and leave them overnight.

Next morning wash karelas. Spread them on a sheet of cloth and leave in the Sun for 3-4 hours.

Grind rai and saunf. Add haldi, mirch and salt. Pour a little oil and knead a hard dough.

Fill the masala stuffing in karelas and tie them with a thread.

Fill the stuffed karelas in a martban. Tie the mouth of martban with a piece of cloth and keep it in the Sun for a week.

Finally add the remaining oil. Place the martban again under the Sun more for a week and use it thereafter.