• Pavakka – 1300 grams
• Green chilli – 20 nos
• Chilli Powder – 1 tsp
• Turmeric powder – 1 tsp
• Shallots (Chuvannulli)– 200 gms
• Ginger – 50 gms
• Garlic – 50 gms
• Curry leaves – 10 sprigs
• Oil – 12 tbsp
• Mustard Seeds – 1 tbsp
• Fenugreek Seeds – 1 tsp
• Vinegar – 90 ml
• Salt – to taste


  1. Clean and cut Pavakka into 2×1/2 inch strips. When cleaning, look for black marks; gouge out the seeds.
  2. Finely slice Shallots.Chop Ginger and Garlic finely.
  3. Cut the Green Chillies lengthwise.
  4. Clean, sterilise and dry one glass bottle with 500 grams capacity.
  5. Stage One
  6. Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-stick deep bottomed pan an cook uncovered on high flame for 15 mins.; till all Water starts leaving.
  7. Now lower the flame cook uncovered, till all Water dries-up.
  8. As Water is the biggest enemy of Pickles this step is a must:
  9. Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.
  10. On a baking tray, spread the Pavakka strips and allow to dry for 35 minutes, stirring occasionally. (Increase the time as per requirement) The end result should not be like dried strips.
  11. If you are living in hot countries like Asia and Africa, you could leave it in the Sun for about 10 hours or more.
  12. Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more depending upon the size of the pan you use. Fry on low flame till crisp. Add more Oil if required.
  13. Stage Two: Preparing the Masala
  14. Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.
  15. Add Fenugreek seeds and Curry Leaves sauté for a minute.
  16. Add Shallots, Green Chilli, Ginger and Garlic; sauté till golden brown(about 10 mins on low flame)
  17. Add Chilli powder, sauté for 30 seconds till the raw flavour leaves it.
  18. Stage Three: Packing
  19. Mix Stage 1 and 2.
  20. Add Vinegar, mix well.
  21. Pack in the sterilized, glass bottle, label and store.