Dec 15, 2007

Kaaraatya Kholu ( Karela Pickle )

This is another spicy-sweet side we make in Konkani cuisine. And since it is made with Kaaraate/Karela and Aambli/green mango, it is the bitter-spicy-sweet-tangy version...Yes, all in one...You have got to try it to know what I'm talking about here..


Kaaraate/Karela - 4 medium
Aambli/Green Mango - 1
Udad dal - 1/2 tsp
Methi / Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 8
Hing - 1/4 tsp
Jaggery - 3-4 tbl spns
Red chilli powder - 2 tsps , Increase it if you can take more spice.
Haldi - 1/4 tsp
Salt - to taste


- Cut the karela and mango to equal sized pieces.
- Apply salt to the karela pieces and keep aside for about 1 hour.
- After an hour's time, take about 1 tblspn oil in a pan, put the udad dal, methi seeds and mustard seeds. When the mustard seeds start cracking, add hing and the curry leaves.
- Then squeeze the karela to remove any extra water from it, n put in the pan. Add little water, cover the pan and boil till the karela changes colour and is tender.
- Then, add the red chilli powder, haldi powder, jaggery and mix well.
- Add the green mango pieces, mix well and boil till all are cooked and the water content reduces completely from the mixture.
- Serve hot as a side with rice and a dal/curry.

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1 Comment:

Meera said...

We make curry with karela/green mango called "Kaarate Ambuli Ghasshi". It reminded me of that!! Mouth watering!!:-)