Pickled bitter gourd

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   The pickled version of bitter gourd is my final post for the topic of shelf life dishes. It is a very good substitute for spicy and oily pickles and therefore very healthy. One doesn't need to add too much spice or oil to prepare this sweet / bitter, tongue tickling dish. It can also be stored for months in the refrigerator. 

   This one is always available at my mom's place as my father likes it very much. During summers, my parents prefer ragi , bajra, dalia or any millet varieties of porridge with curd and pickled bitter gourd for breakfast. It can also be served with curd rice. A very simple and easy to make dish. I learnt it from my mother. Here is the recipe.

INGREDIENTS:

 Bitter Gourd - 2 nos

Tamarind - a lemon size ball

Jaggery / sugar - 2 to 3 table spoons

Green chillies - 4 nos

Turmeric powder - 1/4 tea spoon

Oil - 1 table spoon

Mustard seeds - 1/2 tea spoon

Curry leaves - A few

Salt to taste

METHOD:

1.Wash and cut the bitter gourd into 1/2 inch circles. Slit the green chillies.

2.Heat oil in a pan, add the mustard seeds and let them splutter. Add curry leaves and green chillies. Saute for a minute. Now add the bitter gourd and fry for 2 minutes.

3.Take out tamarind juice before hand and add a cup of water to it. Pour the juice into the bitter gourd. Add salt and turmeric powder and let it boil. Reduce the heat and cook till half done.

4. Add jaggery/sugar, adjust water and cook on slow heat till water dries up and it looks like pickle. (not too dry nor watery)

5.Cool and store in a dry jar and use as required.

6. Chillies, tamarind and sugar can be adjusted as per one's taste.

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