Karela ko Achar (Bitter Gourd Pickle)
The ultimate in bitterness! Dried Goya and Spice Aged Pickles
Description
'Karela' is Nepali for bitter gourd (Goya). Not raw; cut and sun-dried to remove moisture and condense umami/bitterness, packed in jars with mustard seeds, turmeric, chilies, and mustard oil, then 'lactic-fermented' via sun heat for weeks. An intense pickle for Nepali adults.
Restaurants serving Karela ko Achar (Bitter Gourd Pickle)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bitter gourd(Karela)
- Mustard seeds
- Mustard oil
- Turmeric
- Chili powder
- Salt
Instructions
- [Authentic Recipe]
- [Dry Gourd]: Halve bitter gourd lengthwise, de-seed, slice. Salt-rub to draw moisture, spread on a sieve, sun-dry 2-
- days until wrinkled.
- [Coat Spices]: In a bowl, put dried gourd, coarse mustard seeds, turmeric, chili powder, salt.
- [Ferment]: Add mustard oil (heated to smoke then cooled), toss well. Pack tightly in a glass jar without air, place on a sunny windowsill for weeks to ferment.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds、Mustard oil(Sharp fermented aroma)
Substitutes at Japanese supermarkets
Salt-rub JP 'Goya', toss with Japanese mustard, sesame oil, and vinegar for an instant version
Pairing
Dal Bhat / White Rice / Dhido
Trivia
The same method as making radish Achar (Mula ko Achar) in winter, but using Karela makes it a more adult flavor. Nepalis believe 'bitter things clean the blood', loving it as a health food.
Eating tips & etiquette
Served on the edge of the Dal Bhat platter, nibbled bit by bit between curries. The strong bitterness of the gourd combined with the fermented mustard sourness magically transforms into a 'bitter-delicious' delicacy that incredibly drives rice consumption.
Allergen
None