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Bitter Gourd Pickle Recipe

Ingredients:

2 medium-sized bitter gourds (Karela), thinly sliced
3 tablespoons mustard seeds
1 tablespoon fenugreek seeds
1/2 cup oil (mustard oil or vegetable oil)
2 tablespoons red chili powder (adjust to your spice preference)
1 teaspoon turmeric powder
1/2 teaspoon asafoetida (hing)
2 tablespoons vinegar
Salt to taste

Instructions:

Wash the bitter gourds and slice them thinly. You can remove the seeds or leave them in, depending on your preference.
In a dry pan, roast the mustard seeds and fenugreek seeds on low heat until they release their aroma. Be careful not to overheat them, as this can make them bitter.
Allow the roasted seeds to cool and then grind them into a fine powder using a spice grinder or mortar and pestle.
In a mixing bowl, combine the ground mustard and fenugreek seeds, red chili powder, turmeric powder, asafoetida, and salt. Mix well to create the spice mix.
Add the sliced bitter gourd to the spice mix and toss them until they are well-coated with the spices.
Heat the oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.
Pour the hot oil over the spiced bitter gourd. Be cautious, as this can produce fumes, so it's best to do this in a well-ventilated area.
Mix everything thoroughly, ensuring that the bitter gourd slices are evenly coated with the spices and oil.
Stir in the vinegar and mix well.
Allow the pickle to cool to room temperature.
Transfer the Bitter Gourd Pickle to a clean, dry, and airtight glass jar or container.
Store the pickle in the refrigerator. It can be enjoyed for several weeks.

This Bitter Gourd Pickle is a flavorful and spicy condiment that can be served as a side dish with rice, roti, or paratha. Adjust the level of spiciness to your preference and savor the unique blend of bitter and spicy flavors in this homemade pickle.