- Karela ( kakarikaya ) : 250 gms
- Jeera ( jeelakarra ) : 2 table spoons
- Mirchi powder : 3 table spoons
- salt : as per your taste , i would say 1 table spoon
- Oil to deep fry karela
For the filling :
Grind the jeera,mirchi powder and the salt together and mix it with little water or little oil and keep aside.
If you do not want your dish to be very bitter, you can try scraping a little along the big ridges of the karela.
Slit the Karela along half its length into four segments or you can just cut its belly so that you can fill it properly.You can use either the white Karela or the regular one.But i prefer the white karela and usually shorter ones for this recipe.The white karela is less bitter and it gives a wonderful taste.
After you slit the karela,apply salt on the inside of it and keep it aside for about 15-20 minutes.
Squeeze out the water from the karela and put oil in the pan ( you can use oil as you use for deep frying the vegetables or you can use about 2 table spoons of oil ) and fry the karela till it turns brown but be careful as to not burn it.
Then fill the karela with the filling and put about a teaspoon of more oil in the pan and fry the filled karelas.
Your karela pickle is ready and have it with steaming hot rice.You can store this in the firdge,it would long for a week.
Let me know if you liked the recipe.