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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.