Pavakka Achaar (Bitter gourd country pickle) recipe
ingredients
500 g (1.1 lb) Bitter gourd (karcla), cut into thick rounds, seeds removed
1 1/2 tsp (4 1/2 g) Fenugreek seeds (methi dana)
1/4 cup (50 ml) 1 3/4 fl oz Sesame (til) oil
10 Green chillies, slit into half
2 1/2 tbsp (30 g) 1 oz Garlic (lasan), chopped
1 1/4 tbsp (30 g) 1 oz Ginger (adrak), chopped
1 tsp (3 g) Mustard seeds (raj)
2 sprigs Curry leaves (kadhi patta)
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp Red chilli powder
1/2 tsp (2 1/2 g) Asafoetida (hing)
3/4 cup (150 ml) Salt solution
3/4 cup (150 ml) 5 oz Vinegar (sirka)
1 1/2 tsp (4 1/2 g) Fenugreek seeds (methi dana)
1/4 cup (50 ml) 1 3/4 fl oz Sesame (til) oil
10 Green chillies, slit into half
2 1/2 tbsp (30 g) 1 oz Garlic (lasan), chopped
1 1/4 tbsp (30 g) 1 oz Ginger (adrak), chopped
1 tsp (3 g) Mustard seeds (raj)
2 sprigs Curry leaves (kadhi patta)
1 tsp (2 g) Turmeric (haldi) powder
2 tbsp Red chilli powder
1/2 tsp (2 1/2 g) Asafoetida (hing)
3/4 cup (150 ml) Salt solution
3/4 cup (150 ml) 5 oz Vinegar (sirka)
method
1. Sun-dry the bitter gourds till they wilt.
2. Dry roast 1 tsp fenugreek seeds and powder it.
3. Heat the oil in a pan; saute the green chillies, garlic, and ginger for a few minutes. Remove before they are cooked.
4. In the same oil, add the remaining fenugreek seeds, mustard seeds, and curry leaves. When they start to crackle, add the powdered fenugreek, turmeric powder, red chilli powder, and asafoetida; stir on low heat. Add salt solution, the sauteed ingredients, vinegar, and bitter gourd; mix well.
5. Bring the mixture to the boil once or twice and remove before the vegetable gets cooked.
2. Dry roast 1 tsp fenugreek seeds and powder it.
3. Heat the oil in a pan; saute the green chillies, garlic, and ginger for a few minutes. Remove before they are cooked.
4. In the same oil, add the remaining fenugreek seeds, mustard seeds, and curry leaves. When they start to crackle, add the powdered fenugreek, turmeric powder, red chilli powder, and asafoetida; stir on low heat. Add salt solution, the sauteed ingredients, vinegar, and bitter gourd; mix well.
5. Bring the mixture to the boil once or twice and remove before the vegetable gets cooked.
serving amount
serves: 6 - 8
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