Home made kakarkai Pickle (Bitter Gourd Pickle)

Homemade Kakarkai Pickle Recipe (Bitter Gourd Pickle)

**Introduction**

Kakarkai, also known as bitter gourd or karela, is a unique vegetable with a distinct bitter taste. When transformed into a pickle, it becomes a flavorful condiment that pairs perfectly with rice, roti, or any Indian meal. If you’re a fan of bold flavors, this kakarkai pickle recipe is for you. Let’s dive into the step-by-step process to make this delicious and tangy pickle at home.

**Ingredients**

– 500g kakarkai (bitter gourd), sliced
– 3 tablespoons salt
– 1/2 cup sesame oil (or any vegetable oil)
– 2 tablespoons mustard seeds
– 1 tablespoon fenugreek seeds
– 2 tablespoons red chili powder
– 1/2 teaspoon turmeric powder
– 1/4 cup tamarind pulp
– 1 tablespoon jaggery (optional, for sweetness)
– 2 cloves garlic, minced (optional)
– 1/2 teaspoon asafoetida (hing)
– 2 tablespoons vinegar (optional, for preservation)

**Instructions**

1. **Prepare the Bitter Gourd:**
– Wash the kakarkai thoroughly and slice them into thin rounds. Sprinkle salt over the slices and mix well. Let them sit for about 30 minutes to release excess moisture and reduce bitterness.
– After 30 minutes, squeeze out the water from the bitter gourd slices and set them aside.

2. **Dry Roast the Spices:**
– In a dry pan, roast the mustard seeds and fenugreek seeds until they start to pop and turn slightly brown. Allow them to cool, then grind them into a fine powder.

3. **Fry the Bitter Gourd:**
– In a large pan, heat the sesame oil over medium heat. Add the bitter gourd slices and fry them until they become crisp and golden brown. Remove them from the pan and set them aside.

4. **Prepare the Spice Mixture:**
– In the same pan, add the red chili powder, turmeric powder, and the ground mustard-fenugreek powder. Stir well to combine.
– Add the tamarind pulp and jaggery to the spice mixture. Cook on low heat, stirring constantly, until the mixture thickens slightly.

5. **Combine Everything:**
– Add the fried bitter gourd slices to the spice mixture. Stir well to ensure the slices are evenly coated.
– Add minced garlic (if using) and cook for another 5 minutes.

6. **Finish and Store:**
– Sprinkle asafoetida into the mixture, stirring well. If using vinegar, add it now to help preserve the pickle.
– Allow the pickle to cool completely before transferring it to a clean, airtight jar. Store it in a cool, dark place. The pickle will be ready to eat in 2-3 days and can be stored for up to 3 months.

**Tips for the Perfect Kakarkai Pickle**

– **Reduce Bitterness:** Salting and squeezing the kakarkai helps reduce its bitterness, making the pickle more palatable.
– **Adjust Sweetness:** If you prefer a slightly sweeter pickle, increase the amount of jaggery.
– **Sterilize Your Jar:** To ensure the pickle stays fresh longer, sterilize your jar before storing the pickle.

**Serving Suggestions**

Kakarkai pickle is a fantastic accompaniment to any Indian meal. Serve it with plain rice, dal, or even parathas. It can also add a burst of flavor to sandwiches and wraps.

**Conclusion**

Homemade kakarkai pickle is a delightful way to enjoy the unique taste of bitter gourd. With its tangy, spicy, and slightly bitter flavor, this pickle is sure to become a favorite in your kitchen. Try this recipe today and experience the deliciousness of homemade kakarkai pickle!