Wednesday, September 18, 2013

Pagarkai / Bittergourd Pickle

                   This is the first time I tried Pagarkai Pickle following the basic principles of using natural preservatives in pickles.I used the long variety of Pagarkai and the pickle turned out to be perfect.
               This Pickle is an excellent combination for all tiffin varieties, curd rice and variety rice.

Pagarkai / Bittergourd Pickle

Ingredients :

Finely sliced Pagarkai    3 cups ( 3 medium sized Pagarkais )
Big Onion                       2
Garlic Pods                   10
Oil                              5 tbsp.
Chilly Powder             2 tsp.
Powdered Jaggery        2 tbsp.
Roasted and Powdered Fenugreek     1 tsp.
Tamarind       1 Big Gooseberry Size
Hing,  Mustard,  Salt.

Method :

1. Soak the tamarind in hot water and take 1 cup of thick tamarind extract.

2. Finely slice the onion and garlic.

3. Heat 3 tbsp. of oil, add mustard, then hing, onion and garlic.

4. Once the onions turn brown,add the bittergourd and turmeric powder.

5. Keep on stirring and then add salt and the tamarind extract.

6.Let it simmer for 5 mins.When the bittergourd becomes soft, add the remaining oil,
   chilly powder and the Fenugreek.

7. Keep on stirring, add the jaggery and when all the tamarind water is absorbed and
    pickle reaches a thick consistency with the oil getting separated, switch off.
8. The tasty pickle is ready.Store in a clean and sterile bottle.

Note :

1. Onion and garlic can be avoided. Then the salt and the chilly powder must also be
    reduced. Adding jaggery gives a balanced taste.

2. As only natural preservatives are used, it is better to use it within 3 weeks, even
    if kept in the fridge.

3. Salt and chilly powder can be increased or reduced to an individual's taste.

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