Isn't crazy d moment we think about Indian food without any pickle, so let's begin with some story behind our Indian pickles. The moment we start thinking about pickle our mouth get's watery . The story begins with date back to more than 4400 years ago when pickled cucumber became popular in Mesopotamia. The adject origin is yet not clear but pickles are well known in vedic period. The vedic spiritual writing indicate quiet relevant knowledge about pickles. Let's start with some interesting recipes about pickles

Here we are starting with the pickle of Bitter Gourd.

Ingredients:

1/2 KG Bitter gourd (Karela)
400 Ml Mustard Oil
01 Tsp Whole Mustard seeds
01 Tsp Onion seed (Kalaunji)
01 Tsp Fenugreek seeds(Meethi)
1/2 Tsp Cumin seeds (Jeera)
01 Tsp Ginger garlic paste
1/2 Tsp Red chilly powder
1/2 Tsp Turmeric powder
Salt to taste
1/2 Tsp Coriander powder
1/2 Tsp Dry Mango Powder (Amchoor)
1/2 Tsp Chat Masala
20 ML white vinegar.

Method:

• Cut the bitter gourds from both the sides, peel them & wash them properly.
• Cut the bitter gourds into finger cuts & remove the seeds.
• Deep fry the cut finger cut gourds till it is 60% cook.
• Heat 400 ML mustard oil in a pan add all the whole seeds (Whole Mustard seeds, Onion seed,                     Fenugreek seeds, Cumin seeds). When the seeds are cooked enough, add the Ginger garlic paste.
• Add the cut finger gourds into it. Mix it well & then all the powdered spices & vinegar and mix well.
• Keep it aside to cool, bottle the pickle when it is at the room temperature.

Note: 
• To avoid any fungus, completely dip the pickle into the oil.
• store the pickle into a airtight glass bottle.