BITTER GOURD PICKLE (PAVAKKAI PICKLE )

Bitter gourd belongs to the melon family. It is a creeper & grows in warm climate. Bitter gourd is grown in India, Africa & most parts of Asia. It is known as Pavakkai in Tamil, Kaipakkai in Malayalam & Karela in Hindi. Bitter gourd has very low calories but is rich in folic acid, magnesium, zinc & vitamins. Its juice is very good for diabetic people because of its low glycemic properties.

Preparation Time: 20 mts Cooking Time: 5 mts Serves: 3 -4

Ingredients:

Bitter gourd (pavakkai) - 250 gms

Green chilies - 3 nos

Mustard seeds - 1/4 tsp

Refined oil - 2 tsp

White vinegar - 2 tbsp

Salt - to taste

Method:

Cut the pavakkai in to halves. Remove the seeds & chop it in to thin slices. Sprinkle some salt in to this & mix it well. Keep it in a plate & tilt the plate so that the water comes out of the pavakkai. This will take 10 mts. Then boil it in water with enough salt. When it is boiled, drain the water. Add the vinegar to the boiled pavakkai. Chop the green chilies in to small pieces. Heat oil in a pan & fry the mustard seeds & chopped chilies. Pour it on top of the pavakkai & mix it all together. Keep it like this for a day. The pavakkai pickle will be ready the next day. We can keep it in the refrigerator & use it for 4 - 5 days.

Variations:

We can make pickle in the same way using other vegetables like cauliflower, carrot & cabbage.

Tips:

Always make sure to squeeze the water from the pavakkai. This will help to remove the bitter taste from the pavakkai.

Keep it in room temperature for a day & then store it in the refrigerator. It will stay for at least a week.

Taste it & enjoy.