Kakarakaya Pickle (Bitter Gourd)

Ingredients:
Bitter Gourd 2
Mustard Seeds 2 tbsps
Red Chilli Powder 4 tbsps
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1/2 tbsp
Turmeric Powder 1 tsp
Mustard Oil 1/4 cup
Canola Oil 1/2 cup
Salt as required
Method:
Grind mustard seeds into fine powder with few pinches of salt.
Wash, lightly scrape, remove ends and halve the bitter gourds vertically.
Remove any seeds inside the bitter gourd halves and chop bitter gourds into very small pieces.
Apply salt, turmeric powder to the chopped bitter gourd pieces and leave them aside for at least an hour.
After an hour, tightly squeeze the bitter gourd pieces to discard all the bitter juice.
Put the squeezed bitter gourd pieces in a mixing bowl.
Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and salt (little less than 3 tbsps) to the above mixing bowl.
Mix everything thoroughly, adjust the seasonings and take contents of mixing bowl into a clean dry jar.
Heat both the oils till hot, pour both the hot oils into the jar and stir.
Cool the bitter gourd pickle completely before applying the lid.
Store tight and let the bitter gourd pickle mature for a day or two.
Bitter gourd pickle stays for months if refrigerated.
Notes: Make sure to leave the salted bitter gourd pieces for atleast one hour before proceeding with the recipe.