Ingredients:
• 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
Method:
- Clean and cut Pavakka into 2×1/2 inch strips. When cleaning, look for black marks; gouge out the seeds.
- Finely slice Shallots.Chop Ginger and Garlic finely.
- Cut the Green Chillies lengthwise.
- Clean, sterilise and dry one glass bottle with 500 grams capacity.
- Stage One
- 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.
- Now lower the flame cook uncovered, till all Water dries-up.
- As Water is the biggest enemy of Pickles this step is a must:
- Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.
- 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.
- If you are living in hot countries like Asia and Africa, you could leave it in the Sun for about 10 hours or more.
- 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.
- Stage Two: Preparing the Masala
- Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.
- Add Fenugreek seeds and Curry Leaves sauté for a minute.
- Add Shallots, Green Chilli, Ginger and Garlic; sauté till golden brown(about 10 mins on low flame)
- Add Chilli powder, sauté for 30 seconds till the raw flavour leaves it.
- Stage Three: Packing
- Mix Stage 1 and 2.
- Add Vinegar, mix well.
- Pack in the sterilized, glass bottle, label and store.