Recipe- Delicious Bitter Gourd Pickle

Bitter gourd pickle or hagalakayi uppinakayi is a delicious accompaniment made with bitter gourd and lemon. Bitter gourd or bitter melon is a tropical vegetable that carries numerous health benefits but is seldom liked, especially by kids. Bitter gourd has a low glycemic index, which helps in controlling blood sugar levels. It also boosts the immune system and helps in weight loss.

Ingredients

2 large bitter gourd (approximately 200 grams)
2 lemons
Juice of 2 lemons
¼ cup salt (pink salt or sea salt)
1 teaspoon jaggery powder
1 tablespoon chilli powder
½ teaspoon fenugreek seeds (methi)
½ teaspoon mustard seeds
¼ teaspoon asafoetida (hing)

For tempering

¼ cup oil
½ teaspoon mustard seeds

Method

- Wash the bitter gourd and lemons. Pat dry well with clean kitchen towel

- Wash and dry the knife, cutting board, jar and spoon

- Dry roast fenugreek seeds and mustard seeds. Cool it and grind into a fine powder. Set aside

- Chop the bitter gourd into small pieces

- Cut 2 lemons into small pieces. Extract juice of 2 lemons and set aside

- In the large bow, add bitter gourd, lemon and lemon juice. Mix well

- Add salt and jaggery powder. Mix well

- Let it sit for 30 minutes

- Add chilli powder and fenugreek-mustard powder. Mix well

- Heat oil in a small pan and add mustard seeds. Once they splutters, add hing

- Turn off the flame and let it cool down slightly

- Add the tempering to the bitter gourd mixture and combine well

- Pour the pickle into the jar and close with lid

- Let it sit in a dark and dry spot at room temperature for four to five days. Open the lid to air the jar every 24 hours. After closing the lid, give the jar a good shake

- The pickle is ready to be served or stored on the fifth day.