Bittergourd - 3 big ones ( the light green ones are better suited for pickling)
Green chillies - 100 gms (slit)
Ginger - 25 gms (julienned)
Curry leaves - 5-6 sprigs
Lemon juice - 200 ml (extract from fresh lemon)
Gingelly oil - 20 ml
Mustard seeds - 1 teaspoon
Deseed and thinly slice the bittergourd. Line a steamer with muslin cloth and steam cook the bittergourd slices for about 5 minutes.
Heat the oil in a skillet and crackle the mustard seeds. Follow up with slit green chillies and curryleaves. Saute lightly (the green chillies shouldn't lose their colour). Add the ginger juliennes and the steamed bittergourd. Stir for a minute and take off flame. Add the lemon juice and salt.
Cool and store in a glass jar. Leave overnight. Can be used the next day. Stays good for a week upon refridgeration.
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