pavakkai pickle /bitter gourd pickle/ pavakkai urugai
Ingredients
- Bitter gourd/pavakkai - 2 handfull(chopped,seeds removed)
- salt to taste
- Gingelly oil/nallenai - 5 tbsp
- Mustard seeds/kadugu - 11/2 tsp
- Tamarind extract from fist full
- Vinegar 1 tsp
- Jaggery - a big piece
Pickle powder mix:
Chilli powder- 11/2 tbsp
- Roasted powdered fenugreek/vendayam - 1 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida - 1/4 tsp
Instructions
- First chop bitter gourd into chunks without seeds and mix up with salt and keep it for 20 minutes.2.Keep a kadai with oil when it heats up add mustard to splutter the add the squeezed vegetable and fry.3.Fry till the colour changes light brown.4.Then add the given pickle powder mix and saute till rawness goes off.5.Now add the tamarind extract at this stage check for salt and add the needed.6.If it is thick add some water and let it boil, add jaggery.7.When all the liquid thickens and oil oozes add vinegar and just after a minute switch off.8.After it cools down store it in an airtight container.
Notes
By marinating bitter gourd in salt the bitterness to some extent will be gone.
It will keep well for a week and in refrigerator for a month.
More oil is used so that it lasts longer.
We fry the vegetable as it is for making pickle.
Iam used to add jaggery but if you don’t like leave it.
If its too much of chilli powder you can bring down adding less.
It will keep well for a week and in refrigerator for a month.
More oil is used so that it lasts longer.
We fry the vegetable as it is for making pickle.
Iam used to add jaggery but if you don’t like leave it.
If its too much of chilli powder you can bring down adding less.