Cut bitter gourd in roundals and sprinkle salt over themBand keep aside for 1 hour in a utensil.
This releases the bitter water from them
After 15-20 min wash them nicely under running water
Now Keep the bitter gourd pieces in a strainer and remove excess water, keep the pieces on a washed cloth for 2-3 hours in the open/sun to dry the water on them.
Roast Heeng, Jeera, Methi and Saunff till they turn light brown. Grind these reoasted spices with yellow mustard to a coarse powder.
Now heat up the mustard oil to smoking point,
Switch of the flame and let it cool a bit
Now add turmeric powder and kashmiri red chilli powder to the oil and mix
Add raw grated mango and stir
Add sun dried karela pieces and mix well
Add all the roasted masala coarse powder tht you made and mix everything well
Switch off the flame and take out in a glass bowl
Once its cooled completely out them in a clean glass jar
Pickle will be ready to use after three days
