- recipe by Raji Ramakrishnan submitted on 22nd April 2013
(Bittergourd Pickle, Bitter Melon Pickle, Karela Pickle, Pavakka Pickle)
Bittergourd (or Bitter melons) is a vegetables that is low in calorie but rich in many nutrients. It is an excellent source of vitamins B1, B2 and B3, Vitamin C, magnesium, folic acid, zinc, phosphorus, manganes, iron, calcium, beta-carotene and has high dietary fiber. a hypoglycemic effect called charantin. It also has polypeptide, an insulin like compound that is good for diabetic patients.
Bitter gourd – ½ kg
Oil 200 ml
Red chilli powder - 50 gms (or as per your requirement)
Green chillies – 3-4 cut into 3-4 pieces.
Garlic cloves – 8-10
Curry leaves few
Mustard seeds 1 tsp
Tamarind pulp – ¼ cup
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp.
Jaggery – 2 tbsp
1. Wash the bittergourd and pat dry it. Cut it into small pieces. Remove the seeds if they are hard.
2. Heat oil in a kadai. When it is hot, splutter the mustard seeds.
3. Add asafetida, curry leaves, green chillies, garlic and saute.
4. Add the bittergourd pieces and sauté till it is soft.
5. Add the turmeric powder, tamarind pulp, jaggery, salt and sauté again till the raw taste of the tamarind pulp goes.
6. Remove from the stove. Add the chilli powder and mix well. Keep aside to cool.
- For any kind of pickle, the oil should be above the level of the pickle contents to avoid fungus formation. If the oil is less, heat some oil, cool it and pour on top of the pickle.
approx. 45 minutes
250 - 300 gms