Fried Bitter Gourd Pickle
Sun-soaked and fiery — this bitter_gourd pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.
Ingredientsfor 6 servings
- 3 nos Fresh Bitter gourd : 2 big size
- Red Chilli powder : 3 tsp
- Asafoetida powder : ½ tsp
- Salt, to taste
- Tamarind water : 1 cup
- Coconut / refined oil : as reqd to fry the pavakka
Preparation
Step 1
Clean the Bitter gourd and cut into thin pieces.
Step 2
Put the cut bitter gourd pieces in the tamarind water (for about five hours).
Step 3
Also add some salt into the tamarind water.
Step 4
After about five hours, remove the tamarind water and dry the bitter gourd for about 2 hours in the sun light.
Step 5
Heat the oil in a frying pan and fry the dried bitter gourd.
Step 6
When the bitter gourd pieces turn golden in colour take it out from the pan and allow to cool it.
Step 7
Then mix the red chilli powder, asafoetida powder and salt with the fried bitter gourd pieces.
Step 8
The fried bitter gourd pickle is ready and this can be used for lunch / dinner especially to consume rice with curd / butter milk.
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
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