Bitter Melon Achaar

Name: Bitter Melon Achaar (Tito Karelaa ko Achaar)
Cuisine: Nepali
Ingredients: 2 teaspoons cayenne pepper powder; 2 tablespoons mustard oil; 6 to 8 strands jimbu (Nepali aromatic herb); 6 to 8 strands jimbu (Nepali aromatic herb); 1 dried red chili, halved and seeded; 2 tablespoons fresh lemon or lime juice; 2 tablespoons fresh lemon or lime juice; ⅛ teaspoon timmur (Nepali pepper), finely ground with a mortar and pestle; 4 to 6 medium bitter melons; 1 tablespoon plus ½ teaspoon salt; 3 tablespoons sesame seeds; ½ teaspoon ground turmeric; ⅛ teaspoon fenugreek seeds

Tito Karelaa ko Achaar

Preparation info

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Bitter melon (tito karelaa), also known as bitter gourd, is an acquired taste but is a very popular vegetable in Nepal. The bitter flavor is due to the presence of quinine, which is reduced by soaking in salt and blanching it before cooking. This achaar is prepared in such a way that the bitterness is almost nonexistent—and it perks up any meal.

Ingredients

Asia
Nepal
Vegan
Gluten-free

Ingredients

Method