Bittergourd Pickle ( kakarkaya Pachadi )

Wash and dice the bittergourd into small pieces. Soak tamrind in 60-70 ml warm water.

In a pan take 5-10 gm of oil and splutter mustard , cumin. Then add in urad, chana , curry leaves saute for a few seconds more.

Now add in chopped bittergourd and saute well till tender. Add in turmeric chilly, salt give a mix. Now squeeze the tamrind pulp into soaked water. Pour in the extracted water minus the tamrind pieces along with the jaggery powder.

Mix close with a lid and cook for 3-4 mins on a low flame or till the mixture becomes thick. You can also add another 5 gm of oil at this point.

Once done switch off the flame and let it cool down. Serve a spoonfull with hot rice & ghee 😋. Remaining when refrigerated this can be stored upto 3 weeks- 4 weeks.