Bitter Gourd Pickle

1½ Tablespoons sesame oil
½ teaspoon black mustard seeds
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons green chilli paste
2 sprigs fresh curry leaves
2 cups (about 6) bitter gourds, peeled, quartered, seeded and finely sliced
1 teaspoon turmeric
1-6 teaspoons Kashmiri chilli powder
½ teaspoon fenugreek powder
Pinch asafoetida (optional)
½ cup vinegar (white, apple or rice vinegar all work well)
1 teaspoon jaggery powder or cane sugar – or to taste
1 teaspoon salt – or to taste

1. Heat the sesame oil in a small saucepan on medium-high heat, add the mustard seeds and when they pop and splutter, add the garlic followed by the ginger and green chilli pastes along with the curry leaves.
2. Stir in the bitter gourd, lower the heat to medium and cook until it is soft when pricked with fork tines (about 10 – 15 minutes).
3. Add the turmeric, chilli powder, fenugreek and asafoetida (if using) and mix well before adding the vinegar. Simmer for 5 – 10 minutes.
4. Season with the sugar and salt and adjust to taste.
5. Cool the mixture, place in a clean glass jar and store in the refrigerator for up to 2 weeks.
6. Enjoy as an accompaniment to curries, rice and meat dishes.

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