Kakarakaya Nilava Pachadi is a traditional pickle made in Andhra Pradesh and Telangana with Bitter Gourd or Karela. This has a long shelf-life and is served as a side to dal-chawal or curd rice.
Ensure that the bitter gourd is dry. If needed, wipe it dry and then let it air-dry for an hour or so.
If you don't like the bitter taste, lightly scrape the skin off before slicing. I did not take the skin off.
Cut each bitter gourd vertically in half, and then cut each half into slices. You can slice into roundels as well.
Getting the Spices Ready
Dry roast the fenugreek seeds till they start to change colour.
Transfer to a plate and let them cool.
Grind the roasted fenugreek and mustard seeds to a coarse powder.
If the tamarind is damp or sticky, over low flame, dry roast on a pan till it is a bit dry.
Grind the tamarind and sea salt together.
Getting the Tempering Ready
Set aside 3 tbsp of oil.
Heat the rest of the oil.
Add mustard seeds and wait till they crackle.
Turn off the heat and add curry leaves to the hot oil.
Let the tempered oil cool completely to room temperature.
Making the Bitter Gourd Pickle
In a wide pan, heat 3 tbsp oil.
Add the bitter gourd and stir-fry till they start to brown.
Transfer the pieces to a plate and let them cool completely.
Mix together the cooled tempered oil, salt-tamarind powder, mustard-fenugreek powder, chilli powder, and turmeric.
Now add the fried and cooled bitter gourd pieces and mix well.
Transfer to an air-tight bottle and let it pickle for 2-3 days. You can also serve this Nilava Pachadi immediately, but I like it better after it has pickled for 2 or 3 days.
Serve the pickle as a side to dal chawal or curd rice.