Cooking web notes

   I have to employ an oxymoron like wonderfully bitter or so, when explaining the taste of pickled bitter gourd.  Also, one other opposite when it comes to this veggie is that my husband  does not like it and I love it.  That's probably why they say opposites attract.  Whatever!

   Like I said, since my husband is not a big fan of this vegetable, I generally pick one or two while at the Indian store and pickle them.  This way I enjoy it for over weeks or months without having to cook small portions for myself.  It's quite boring for me to cook for myself; but once in a while, when there are things that I totally enjoy, I don't mind going that extra mile to get it done.

    This is yet another eazy peezy recipe.   I hope you enjoy it.

Ingredients:
Bitter Gourd - 1 Big
Sesame Oil  - 1 TBspn
Mustard      - 1/8th tspn
Garlic          - 1 pod or less as you like
Curry Leaves - 1 Spig
Green Chillies - 6 - 8 nos
Vinegar - 1/2 cup

Method:
1. Slice the gourd in thin rounds or small pieces (julienne style)
2. Sprinkle salt, maybe 1/4 tspn or so, and mix well and keep it aside for some time.  (30 minutes to an hour)
3. When you are ready to cook press the gourd between your palms to squeeze out some of the juice. (You can avoid this if you don't mind the bitterness.. this process just helps to tone down the strength of the bitterness)
4. Gather all the other ingredients peeled and cleaned as necessary
5. Heat oil in a pan and splutter the mustard
6. Add curry leaves, chillies, garlic and saute
7. Add the gaurds now and saute till half done or golden brown to your preference.
8. Once the veggie is tempered let it cool and check for saltiness. 
9. Add the vinegar and mix well.  Check if there is enough salt after adding the vinegar and bottle

Notes: 
1. You can add asafoetida and fenugreek powder ,a pinch each if you want more flavor. 
2. Always check if the pickles are well salted before bottling.  The salt should be slightly on the higher side so that once the vinegar marinates the veggies you pickle should not be only sour but get the tanginess of salt and sour together.

Contributor: Sunitha