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.