Achaari Karela Subzi:
Pickled Pavakkai Poriyal.Pavakkai Poriyal.
Ingredients:
Bitter Gourds 1/4 kilo – roughly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Lemon juice few spoons
Sesame oil few spoons.
For Tempering:
Mustard/Sesame oil few spoons
Mustard seeds 1/4 spoon
Asafoetida 1 pinch
Dry red chilies 3
Curry leaves few
Achaari Powder:
To Be Toasted Each Seperately and Powdered Togather:
Mustard Seeds 1 spoon
Fenugreek Seeds 1 spoon
Coriander Seeds 1 spoon
Fennel Seeds 1/4 spoon(optional)
Cumin Seeds 1/4 spoon(optional)
Asafoetida 1/4 spoon.
Method:
In a wide pan, heat oil. Add chopped gourd, salt, turmeric and chili powder. Cover and cook.
When the vegetable is 3/4 th done….add the achari powder. Now fry over high heat without lid.
In a seperate sauce pan, heat oil. add tempering items. Now run this sesaonning over the above ‘poriyal’ made.
Fianlly squeeze lemon juice on top. Serve warm as a side dish for south/north Indian meals.
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