Kakarakaya Pickle


Course: pickle
Cuisine: Indian
  • 500 g Kakarakaya (Bitter Guard)
  • 200 ml Oil
  • 4-5 Crushed Garlic
  • 3 Red chilli
  • Few Curry leaves
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • Pinch of Asafoitida
  • 1 tsp Turmeric
  • 50 g Salt
  • 100 g Red chilli Powder
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 2 tsp Lemon Juice
  1. Heal oil (200ml) in a pan, transfer chopped kakarkaya, fry them under medium flame for about 5-10min with occasional stirring. 

  2. After getting golden color remove from the oil & transfer into a plate. 
  3. To the hot oil add garlic, dry red chilli, cumin seeds, mustard seed, curry leaves, turmeric, asafoitida one after the other stir for 1min & switch of the flame. Allow the it to cool.

  4. Now add salt, red chilli powder, cumin powder, coriander powder mix thoroughly.

  5. To this mixture add fried kakarkaya, pour lemon juice & mix well.

  6. Now the kakarakaya pickle is ready to serve. 
  7. Transfer the pickle into a clean air tightened contain.
  8. This can be used for 1month.