Karela (bitter gourd) achar
Karela (bitter gourd) achar is a tangy and spicy pickle that balances the bitterness of karela with aromatic spices and tangy flavors. Here's a simple recipe: Karela (bitter gourd) achar – Tutu Pickles Ingredients: Karela (bitter gourd) : 250 grams (sliced into thin rounds) Salt : 2 tablespoons (for marination) Mustard seeds : 1 tablespoon Fennel seeds (saunf) : 1 tablespoon Fenugreek seeds (methi) : 1/2 teaspoon Turmeric powder : 1 teaspoon Red chili powder : 1-2 teaspoons (adjust to taste) Asafoetida (hing) : A pinch Mustard oil : 1/2 cup (or as needed) Vinegar : 2 tablespoons Sugar : 1 teaspoon (optional, to balance flavors) Lemon juice : 1 tablespoon (optional, for extra tang) Instructions: Prepare the Karela : Wash and cut the karela into thin slices. You can remove the seeds if they are too hard. Sprinkle the slices with 2 tablespoons of salt, mix well, and let them sit for 1-2 hours to remove bitterness. Afterward, squeeze out the excess water from the karela slices ...