| • | Wash karelas and wipe well with a cotton cloth.
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| • | Split into 2 equivalent halves, lengthwise.
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| • | Clean the inner and cut down into very slim slices.
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| • | Cut green chilli into slim longish slices. Mix with karela slices.
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| • | Add 3 tbsp table salt and rub into the karela and chilly pieces with hand.
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| • | Squeeze the pieces until the water acquires removed.
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| • | Spread on a clean white cotton cloth and sun dry aside for a whole day.
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| • | Heat 1 cup oil and fry curry leaves until brownish and crispy. Remove and keep aside.
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| • | Splutter table mustard in oil and add methi seeds. Fry for a few seconds.
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| • | Before the methi seed turn brown, add the dried aside karela and green chillies.
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| • | Fry until the karelas are crispy. Remove from fire.
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| • | Add deep-fried curry leaves, reddish chilli powder, table salt and asafetida powder.
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| • | Mix thoroughly until all the table salt is dissolved.
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| • | Pour into clean dry aside glass jars or bottles.
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| • | Pour the left over oil on top of the aachar in all the bottles.
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| • | Keep for 2 days.
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| • | Karela Achar is ready.
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