There's something uniquely satisfying about the complex flavors of a well-made bitter gourd pickle. Known as pavakkai oorugai in Tamil Nadu, this pickle transforms the assertively bitter karela (bitter gourd) into a tangy, spicy condiment that adds a burst of flavor to any meal.
Bitter gourd, despite its intimidating name, has been a cornerstone of Indian cuisine and Ayurvedic medicine for centuries. While many shy away from its distinctive bitter taste, when properly prepared in a pickle, it becomes an addictive combination of bitter, spicy, and tangy flavors that can enhance any traditional South Indian meal. Making bitter gourd pickle is very simple and it has a shelf life of 10 days.
Before diving into the recipe, it's worth noting the impressive health benefits of bitter gourd:
- Rich in vitamins C and A
- High in antioxidants
- Known to help regulate blood sugar levels
- Supports digestive health
- Contains immune-boosting properties
Ingredients:
- Bitter Gourd - 2 medium
- Chilly Powder - 3 or 4 tsps. (according to your levels)
- Curry Leaves - 1 handful
- Dhania Powder - 2 tsps.
- Cumin Powder - 1 tsp.
- Salt - as needed
- Jaggery - 1 tbsp. (optional)
- Tamarind - lemon sized
- Oil - 2 tbsp.
- Mustard Seeds - 1 tsp.
- Asafoetida Powder - a pinch
- Turmeric Powder - ¼ tsp.
Method:
- Soak tamarind in warm water and take out tamarind juice and keep aside.
- Wash bitter gourd and wipe clean.
- Now cut the bitter gourd into fine pieces and keep aside.
- In a pan, heat oil and splutter mustard seeds.
- Now add asafoetida powder and curry leaves and fry for a second.
- Add the chopped bitter gourd pieces and fry for 2 minutes.
- Now add salt, chilli powder, turmeric powder, dhania powder and cumin powder and mix well.
- Fry till the bitter gourd cooks well in medium flame. It takes about 10 minutes for this.
- Now add the tamarind water and grated jaggery and boil.
- When it starts boiling, keep in simmer and cook till all the water evaporates.
- Your bitter gourd pickle is ready to be served.
- Cool the pickle completely and transfer to a clean, dry glass jar.
- Top with a layer of sesame oil and store in a cool, dry place.
Serving Suggestions
This versatile pickle pairs wonderfully with:
- Hot rice and ghee
- Curd rice
- Dosa and idli
- Paratha or roti
- Simple dal-rice combinations
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