This Karela achar (bitter gourd pickle) is the tasty way to fix Diabetes

Karela has been one of the most disliked vegetables for its bitter taste. But with awareness towards health and fitness, the narrative has changed and led to an increase in the demand for this bitter vegetable. Karela also known as Bitter gourd has been through multiple culinary fusions to make the taste tolerable, but have you ever tried Karela Achaar (bitter gourd pickle). Here’s a quick recipe, which you can make at home and enjoy.

This spicy, sour and bitter achar has a perfect mix of ingredients that help in better digestion and insulin management. In fact, pairing it with simple meals can help in lowering sugar levels. Here’s how you can make this easy achar recipe.

Karela, also known as bitter gourd, helps in regulation of insulin in the body and makes it active, which further helps in proper utilization of sugars and prevents its conversion into fat, which helps in better insulin management.

500gm Karela, 3 tsp mustard seeds, 2 tsp jeera, 1 tsp ajwain, 2 tsp methi dana, 1/4 tsp hing, 1 tsp turmeric, sat as required, 2 tsp fennel, 1 tsp red chili powder, 1/2 tsp garam masala, 1 tbsp amchur, 1/4 tsp lemon, 4 tsp mustard oil, sendha namak as per taste.

To begin with, wash the karela 2-3 times and cut them into thin slices.

Next take a bowl and soak karela with some salt and cover the lid.

After 20 minutes, drain the water and wash it again. Now place it on a paper towel and allow it to dry for 20-30 minutes.

In the meantime, dry roast the whole spices for a minute and grind them into a smooth powder.

Next, take a pan and add mustard oil, once the oil is hot, add some mustard seeds and allow them to splutter, then add in hing, turmeric powder, add grinded powder and cook the masala.

Add the karela and add remaining spices like amchur, red chili powder season with salt, pepper. Cook for 5 minutes, transfer to a glass jar and enjoy.

You can also make this achar by boiling the karela slices and draining the excess water and then add a tempering of spices over it. Mix and allow the flavours to absorb.