Authentic Bitter Gourd Recipe – Karela with Apple Cider Vinegar & Mustard Oil

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd Recipe – Karela with Apple Cider Vinegar & Mustard Oil

Hey everyone! If you’ve ever been a little intimidated by karela (bitter gourd), this recipe is for you. I remember the first time I tried to make it – it didn’t quite turn out as planned! But trust me, with a few tricks and this simple method, you can create a delicious, tangy, and surprisingly addictive pickle. This isn’t your average karela dish; the apple cider vinegar really brightens things up, and the mustard oil gives it that authentic Indian flavor.

Why You’ll Love This Recipe

This karela pickle is more than just a condiment; it’s a flavor bomb! It’s fantastic with simple meals like dal-chawal (lentils and rice), roti (Indian flatbread), or even just a plain yogurt. It’s a great way to add a little zing to your plate, and honestly, it’s a bit of a conversation starter. Plus, it keeps well, so you can enjoy the fruits (or vegetables!) of your labor for weeks.

Ingredients

Here’s what you’ll need to make this amazing karela pickle:

• 250 grams bitter gourd (karela)
• 60 ml mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 8-9 garlic cloves, roughly chopped
• 5-6 green chilies, slit lengthwise
• 150 ml apple cider vinegar
• As needed salt
• ?? teaspoon red chili powder (adjust to your spice preference)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Mustard Oil: This is key. It gives the pickle that authentic, pungent flavor. Make sure to heat it until it smokes – that’s how you know it’s ready.
• Apple Cider Vinegar: I love using apple cider vinegar because it has a milder, fruitier tang than white vinegar. It really balances out the bitterness of the karela.
• Fenugreek Seeds: Don’t skip these! They add a lovely aroma and depth of flavor.
• Regional Variations in Chili Type: Feel free to experiment with different types of chilies. In some parts of India, people use bhut jolokia (ghost pepper) for an extra kick, while others prefer milder varieties like pawan chilies.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and slice the bitter gourd into roughly ½ inch thick pieces. Remove the seeds – they can add to the bitterness. Sprinkle generously with salt and let it rest for about 30 minutes. This helps draw out some of the bitterness.
2. After 30 minutes, squeeze the karela really well to remove as much water as possible. Rinse it under cold water and drain thoroughly. This step is crucial for reducing bitterness.
3. Now, heat the mustard oil in a heavy-bottomed pan over medium heat. Let it heat until it starts to smoke – this is important for that characteristic flavor.
4. Once the oil is smoking, add the mustard seeds and fenugreek seeds. Let them crackle and splutter.
5. Add the chopped garlic and slit green chilies. Sauté for about 10-12 seconds, until the garlic is fragrant. Be careful not to burn it!
6. Add the squeezed and drained karela pieces to the pan. Sauté for 7-8 minutes on medium heat, stirring occasionally, until they start to soften slightly.
7. Pour in the apple cider vinegar and add salt to taste. Bring the mixture to a boil and let it simmer for 3-4 minutes.
8. Finally, mix in the red chili powder. Stir well to combine.
9. Let the pickle cool completely. Once cooled, transfer it to a sterilized glass jar.
10. Refrigerate for at least 2-3 days before using. The flavors will meld and deepen over time.

Expert Tips

• Reducing Bitterness: The salt and squeezing steps are your best friends here! Don’t skip them.
• Oil Temperature: Heating the mustard oil until it smokes is essential for the right flavor.
• Sterilizing Jars: Make sure your jar is properly sterilized to prevent spoilage. You can boil it in water for 10 minutes.

Variations

• Vegan: This recipe is naturally vegan!
• Spice Level Adjustments: Feel free to adjust the amount of red chili powder and green chilies to suit your taste. My friend, Priya, likes to add a pinch of asafoetida (hing) for extra flavor.
• Festival Adaptations – Navratri/Fasting: During Navratri or other fasting periods, you can omit the fenugreek seeds as they are sometimes avoided during fasting.

Serving Suggestions

This karela pickle is incredibly versatile.

• Serve it as a side dish with dal-chawal.
• Enjoy it with roti or paratha.
• Add a spoonful to your yogurt for a tangy kick.
• It’s also fantastic with simple lentil soups.

Storage Instructions

Store the karela pickle in an airtight, sterilized glass jar in the refrigerator. It will keep well for several weeks, even months! Just make sure to use a clean spoon each time you take some out.

FAQs

• Is this recipe suitable for diabetics? Karela is known to have properties that can help manage blood sugar levels. However, it’s always best to consult with your doctor or a registered dietitian before making significant changes to your diet.
• Can I use a different vinegar? While apple cider vinegar is my preference, you can use white vinegar or rice vinegar in a pinch. The flavor will be slightly different.
• What type of mustard oil is best for this recipe? Look for cold-pressed mustard oil for the best flavor and quality.
• How can I reduce the bitterness of the karela? The salt and squeezing steps are the most effective ways to reduce bitterness. You can also blanch the karela slices in boiling water for a minute before sautéing.
• How long does this pickle last? Properly stored in the refrigerator, this pickle can last for several weeks, or even months!