Tito in Nepali means bitter . The bitterness in the karelas is due to the presence of quinine which in this recipe is reduced by treating the karelas not just by salting , but by blanching them too .
8 Medium Sized Karelas.
3-4 Tablespoons Sesame Seeds.
4-6 Dried Red Chilies.
Juice of 4 Lemons. ( adjust ).
1/2 Teaspoon Timur Paste . ( Okay if you dont have )
Mustard Oil 3+3 Tablespoons.
More dried Red Chiles ( for chownka )
1/5 Teaspoon Methi Seeds.
1/4 Teaspoon Haldi.
10-15 Strands Jimbu ( optional )
Slice your karelas long and thin , small finger size . Keep seeds if karelas are young and tender . You dont scrape the skin of the karelas in this recipe .
Salt for an hour to remove bitterness , then squeeze gently , wash . Next in lots of boiling water plunge the karelas , boil for 2 minutes , drain and set aside in a strainer . Don't over boil .
Roast sesame seeds and red chilies , seeds should be light brown , then remove from fire and when cool make a paste of sesame seeds & red chilies .
Mix 3 tablespoons of raw mustard oil with the lemon juice , timur paste and salt and add to the sesame chili paste . Marinade the karelas in this for 30 minutes . At this stage you taste them and adjust flavors .
Lastly take 3 tablespoons mustard oil , smoke and throw in the methi seeds , jimbu and dried red chiles . Take off the fire and 5 seconds later blend the karelas into this . Let the karelas stand covered for an hour at room temperature to absorb all flavors .
Your delicious Tito Karela Ko Achaar is ready !
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