Welcome to Project Food Nepal. In this video, we will show you how to make “Karela ko Achar/ Bitter Gourd Pickle. This is a simple yet delicious recipe of turning bitter karela into something tasty. Enjoy this with either bhat, selroti or with chiura.

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✅ Ingredients
Karela/ bitter gourd - 300 gms or 4 medium size (cleaned and sliced)
Red onion - 1 medium
Ginger - 2 cm
Garlic - 2 cloves
Green chillies - 2 or to taste
Fresh coriander leaves
Lemon juice - 2 tbsp
Oil - 3 tbsp
Hot water - 350 ml
Salt - 1 tsp for boiling and 1 tsp when frying/ to taste
Red chilli powder - 1 tsp
Turmeric - ½ tsp
Fenugreek seeds - ½ tsp
Toasted sesame seed powder/ Til - 3 tbsp

➡️ Cooking instructions
Clean and slice the karela; make sure to clean and take all the seeds out.
In a pot, add karela. Pour hot water, 1 tsp salt and boil for 6 minutes. This helps in reducing bitterness.
Drain the karela out and then fry it.
To fry, add 3 tbsp oil in a pan in medium heat. Add fenugreek seeds and temper until it starts turning brown. Add ginger, garlic and green chillies and fry for 10 seconds. Add boiled karela and fry for approximately 10 minutes or until karela changes colour.
Then add turmeric, red chilli powder and salt. Cook for another 2 minutes.
Transfer in a bowl and now mix with red onion, sesame seed powder, fresh coriander and lemon juice.
Mix all really well. Karela ko Achar is ready.
*To make sesame seed powder, dry toast in a pan for about 2 minutes in low flame until golden brown. Grind and make a fine powder. (can be stored in a container)
*By blanching/ boiling the karela, it helps to reduce bitterness.
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🎥 Video by Project Food Media team. All rights reserved © Project Food Nepal.
#KarelaKoAchar #BitterGourdPickle #Achar

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