Karela Aachar Recipe

• 10 Fresh karela
• 1 tbsp Red chilli powder
• Salt to taste
• 1 1/2 Cup sesame oil
• 1 tbsp Mustard seeds
• 1/2 tsp Methi seeds
• 10 Fresh green chilly
• 1 tsp Asafetida powder
• 2 sprigs Curry leaves

• Wash karelas and wipe well with a cotton cloth.
• Split into two equal halves, lengthwise.
• Clean the inside and cut into very thin slices.
• Cut green chili into thin long slices. Mix with karela slices.
• Add 3 tbsp salt and rub into the karela and chilly slices with hand.
• Squeeze the slices till the water gets removed.
• Spread on a clean white cotton cloth and sun dry for a whole day.
• Heat 1 cup oil and fry curry leaves till brown and crispy. Remove and keep aside.
• Splutter mustard in oil and add methi seeds. Fry for a few seconds.
• Before the methi seeds turn brown, add the dried karela and green chillies.
• Fry till the karelas are crispy. Remove from fire.
• Add fried curry leaves, red chilli powder, salt and asafetida powder.
• Mix thoroughly till all the salt is dissolved.
• Pour into clean dry glass jars or bottles.
• Pour the remaining oil on top of the aachar in all the bottles.
• Keep for two days.
• Karela Achar is ready.