Bitter Gourd Pickle

Wash the bitter gourds thoroughly and cut them into thin round discs or uniform 1-inch pieces.

Toss the slices with a tablespoon of salt and turmeric; let them rest for 2 hours to release bitter juices.

Squeeze the slices gently to remove the excess liquid and then sun-dry them for at least 4 hours.

In a large bowl, mix the ground mustard seeds, crushed fennel, turmeric, red chili powder, and salt.

Heat the mustard oil in a pan until it smokes, then turn off the heat and allow it to cool partially.

Add the dry masala to the warm oil and stir well to form a thick and aromatic pickling base.

Add the semi-dried bitter gourd slices to the spice mixture and toss thoroughly until every piece is coated.

Pour in the lemon juice or vinegar, which provides the necessary professional tang and preservation.

Pack the bitter gourd pickle into a sterilized glass jar, ensuring the pieces are submerged in oil.

Keep the jar in the sun for 7-10 days, shaking it daily until the karela softens and flavors merge.