Karela Achar For Diabetes: Bitter gourd is one of the most hated vegetables for its bitter taste. But with the awareness of health and fitness, the story has changed and the demand for this bitter vegetable has increased. Bitter gourd also known as bitter gourd, a variety of dishes have been made to make the taste tolerable, but have you ever had bitter gourd pickle (Bitter gourd pickle). Here is a quick recipe, which you can make and enjoy at home.
How to make Bitter gourd Pickle?
This spicy, sour and bitter pickle has the right mix of ingredients that help in better digestion and insulin management. In fact, mixing it with simple meals can help reduce sugar levels. Here’s how you can make this easy achaar recipe.
Why bitter gourd for diabetes?
Bitter gourd helps in the regulation of insulin in the body and makes it active, which further helps in proper utilization of sugar and prevents it from turning into fat, which helps in better insulin management.
500 gm bitter gourd, 3 tsp mustard, 2 tsp cumin, 1 tsp carom seeds, 2 tsp fenugreek seeds, 1/4 tsp hing, 1 tsp turmeric, as required 2 tsp fennel, 1 tsp red chilli powder, 1/2 tsp garam masala, 1 1 tbsp amchur, 1/4 tsp lemon, 4 tsp mustard oil, rock salt as per taste.
First, wash the bitter gourd 2-3 times and cut it into thin slices.
After this take a bowl and soak the bitter gourd with salt and cover the lid.
Drain the water after 20 minutes and wash it again. Now place it on a paper towel and let it dry for 20-30 minutes.
fry the spices
Meanwhile, roast all the spices for 1 minute and grind them to make a soft powder. After this take a pan and put mustard oil in it, when the oil is hot, add some mustard seeds and let them splutter, then add asafoetida, turmeric powder, add ground powder and cook the masala.
Pickle is ready to taste
Add bitter gourd and remaining spices like amchur, red chili powder season with salt, pepper. Cook for 5 minutes, pour into a glass jar and enjoy. You can also make this pickle by boiling bitter gourd slices and draining out the excess water and then pouring a tempering of spices over it. Mix and let the flavors absorb.