Stuffed bittergourd pickle

1 servings

Ingredients

Quantity Ingredient
8 smalls Gourds; skinned and slit
2 tablespoons Fennel seeds; (saunf)
½ tablespoon Dhania seeds coarsely crushed
1 tablespoon Mustard seeds coarsely crushed
3 tablespoons Chilli powder red
1 teaspoon Asafoetida
2 tablespoons Dried mango powder; (amchoor) or 1/2 cup
; grated fresh raw
; mango(salted and
; sun-dried for a
; day)
1 teaspoon Turmeric powder
½ teaspoon Citric acid
1 teaspoon Garam masala; (optional)
Salt
1 cup Oil

Directions

Mix 1 teaspoon salt and ¼ teaspoon turmeric powder.

Rub the gourds with this mixture, keep aside for 1 hour.

Put plenty of water to boil.

Add citric acid and gourds. Boil for 5-6 minutes.

Remove gourds, drain and wipe dry.

Heat half oil, in a pan, add crushed seeds, and take off fire.

Add all other masalas, salt and mango powder or gratings.

Cool gourds and masala before stuffing. Press slits to compress.

Place gourds in a glass jar.

Heat and pour remaining oil over them.

Cool, cover and keep aside.

Shake lightly once a day, till the gourds are tender and pickled.

Making time: 30 minutes Maturing time 8-10 days Shelflife: 4 months

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