• Karelay (Bitter Gourd/ Melon) 1/2 Kg
  • Namak (Salt) 1 Tbsp
  • Tail (Oil) For Frying
  • Sirka (Vinegar) 1 Tbsp


Peel of bitter gourd and and chop them in round (don’t chop very small).

Remove seeds in case it’s hard.

In bowl, put strainer, add chopped bitter gourd, salt, rub with hands properly and keep it for half hour.

Now squeeze bitter gourds with hands, remove water, keep in dry plate and wash it at least 6-7 times.

In pan, add oil, bitter gourd and fry until it’s golden brown and Remove from pan.

In plate, add bitter gourd, add salt and mix it properly.

Keep in re-sealable bag or sealed jar.

You can save this up to 1 month.

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