INGREDIENTS + 2 bitter gourds (pavakka) + 1 tsp mustard + ½ tsp roasted and powdered fenugreek seeds + 2 inch piece ginger + 20 cloves garlic + 3 small onions + 10 green chillies + 4 sprigs curry leaves + ½ tsp turmeric + 4 tbsp Kashmiri chili powder + ½ cup gingelly/sesame oil + Salt to taste + ½ cup vinegar Preparation guide + Wash the bitter gourd, deseed and cut into very thin pieces (lengthwise). Add 1 tsp salt, cover and keep aside for half an hour. + Slice the garlic and finely chop the ginger. Slit green chillies and slice small onions. Squeeze and fry the gourd in oil till golden brown and keep aside. + Fry the garlic till slightly golden brown, drain and now fry the ginger and drain. + Fry the green chillies till brown and drain, followed by curry leaves and small onions. Clear the oil and pop the mustard seeds. + Switch off the flame and add turmeric powder and chilli powder to oil followed by salt and roasted fenugreek powder. + Pour the vinegar and bring to a boil. + Mix all the fried ingredients and taste for salt. + Cool and transfer to a glass bottle.
