Achari Karela recipe | Pickled Bitter Gourd | Achari Karela | Karela recipe | 2 minutes Recipe

You can also make this recipe following Below instruction
*Achari Karela (Pickled Bitter Gourd) Recipe:*

Achari Karela is a flavorful dish where bitter gourd is cooked with spices used in pickles, giving it a tangy, spicy, and slightly bitter taste. Here's how you can make it:

Ingredients:
3-4 medium-sized bitter gourds (karela)
2 tablespoons oil (preferably mustard oil)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds (saunf)
1 teaspoon fenugreek seeds (methi dana)
1-2 dried red chilies (optional)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon amchur (dry mango powder)
Salt to taste
1 tablespoon jaggery or sugar (optional, for balancing bitterness)
1 teaspoon vinegar or lemon juice (optional for extra tanginess)
Water as needed

Instructions:

1. *Prepare the Karela:*
Wash the bitter gourds well.
Cut off both ends and then slice them into thin rounds. You can also slit them lengthwise and scrape out the seeds if you prefer.
To reduce bitterness, sprinkle salt over the sliced karela and set them aside for about 20-30 minutes. After that, squeeze out the excess water and rinse the slices well.

2. *Cook the Karela:*
Heat 1 tablespoon of oil in a pan over medium heat.
Add the sliced karela and sauté for 5-7 minutes until they soften. Keep stirring occasionally.
Once softened, take the karela out and set it aside.

3. *Make the Achari Masala:*
In the same pan, add another tablespoon of oil.
Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, and dried red chilies (if using). Let them splutter.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir to combine the spices.
Add jaggery (or sugar) and a splash of water to form a thick masala paste.

4. *Combine the Karela with the Masala:*
Return the sautéed karela slices to the pan. Mix well so the masala coats the karela evenly.
Add amchur (dry mango powder) for a tangy flavor and mix.
Cook for 5-7 minutes on low heat, stirring occasionally. The karela should become tender and flavorful.

5. *Final Touch:*
If you like it tangier, you can add a little vinegar or lemon juice to the dish.
Cook for another 2-3 minutes until the karela is well-coated in the masala and has absorbed the flavors.

6. *Serve:*
Serve hot with roti, paratha, or rice. Enjoy the tangy, spicy flavor of Achari Karela!

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This recipe balances the bitterness of the karela with the aromatic spices used in pickles, giving it a unique and delicious flavor.