These quick pickled bitter gourds are refreshingly delicious and tangy. Adjust the chilies to your taste and serve with your favorite rice or flatbreads.
Keyword Bitter Gourd Pickle, Vegan
Prep Time 10minutes
Cook Time 10minutes
Resting time 20minutes
3CBitter gourd sliced
1Stalk Curry leavesoptional
¼CGingelly oil / Vegetable oil
2 - 3Tbsp Saltuse as needed
Wash and pat dry the bitter gourd/s. Slice lengthwise and remove the seeds. Slice into ¼ inch thick pieces. Sprinkle 2 tbsp of salt on top of the slices, toss and set aside for 20 to 30 minutes.
Press the bitter gourd slices gently by hand to remove the juices. Use a strainer to help if needed. Save the slices.
Heat oil in a non-reactive thick bottomed pan ( Indian kadai or a saute pan or wok). When hot add mustard seeds and fenugreek seeds. When it splutters, add curry leaves (if using), sliced ginger, garlic (if using), and green chilies. Let the spices fry for a minute. Add the bitter gourd to this mix well. Cover the pan and let it cook for 5 to 8 minutes over medium heat.
Check the vegetables. It should be just softened, if not cover and cook for a few more minutes . Add turmeric powder and mix. Mix in the vinegar and taste. Add more salt if needed.
Turn off the heat and let it cool. The pickle can be used immediately, but tastes better after a few hours.
Bottle and refrigerate for upto 2 weeks.
Gingelly oil is sesame oil
Adjust chilies to your taste. When left whole the flavors of the chili infuses the pickle without making it spicy hot
For detailed instructions go to https://oventales.com/quick-pickled-bitter-gourds/ .