#PakistaniVillageFood #Karela #Pickle
Karele Achaar Banane Ka Full Tarika | New Achaar Recipe | Making Karela Pickle Recipe Hafiz Naveed
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Ingredients For Karela Pickle
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Large Bitter Gourd (karela) 3
Salt to taste
Turmeric powder 2 teaspoons
Kashmiri red chilli powder 5 tablespoons
Mustard powder 3 tablespoons
Fenugreek seeds (methi dana) 2 tablespoons
Onion seeds (kalonji) 1 1/2 tablespoons
Asafoetida (hing) 1 teaspoon
Fennel seeds (saunf)
Olive oil 2 cups
Chickpeas (kabuli chane) 2 tablespoons
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Method For Karela Pickle
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Step 1
Scrape gourd, halve, remove seeds and cut into medium sized pieces. Put into another bowl, add salt and 1 tsp turmeric powder and mix well. Spread the gourd cubes on a plate and place in the sun for 2 hours.
Step 2
Add red chilli powder, mustard powder, fenugreek seeds, onion seeds, asafoetida, fennel seeds and salt to the green mangoes bowl and mix well.
Step 3
Add 1 cup olive oil and mix well. Add chickpeas and mix again.
Step 4
Make alternate layers of dried gourd in a sterilized container till all the ingredients are used up. Pour remaining olive on top. Cover the container with muslin cloth and place in the sun for 10-12 days.
Step 6
Serve as required.
Preparation Time:20 Minuts
Making Time: 20 Minuts
Serve: 3 persons
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