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Ingredients :

• Bitter gourd (small variety) – ½ kg

• Aniseed – 2 tbsp

• Red chili powder – 2 tbsp

• Asafoetida – 1 tbsp

• Salt to taste

• Dried mango powder (amchoor) – 2 tbsp

• Turmeric powder – 1 tbsp

• Citric acid – ¼ tsp

• Garam masala – ¼ tsp

• Coarsely crushed coriander seeds – 1 tbsp

• Coarsely crushed mustard seeds – 2 tbsp

• Oil – 250 gms

Method :

• Peel and apply turmeric and salt to bitter gourds. Keep aside for 1/2 hour.

• Put them in boiling water with the citric acid. Boil for 5-7 minutes.

• Remove from water and wipe dry. Heat half the oil, add asafoetida, sauf, coriander seeds. Remove from fire.

• Add all the masalas and mix well.

• Cool and fill in the gourds. Tie them up securely with string.

• Arrange them in a glass or pickle jar. Heat remaining oil a little. Add a few pinches citric acid and 1/3 tsp salt. Pour over the gourds.

• Allow to tenderise for 3-4 days more. Remove string before serving.

Other Recipes in this Category:

• Crushed Lemon Pickle

• Green Chili Pickle

• Fresh Tomato Onion Chutney

• Cucumber Raita

• Sweet & Sour Raita

• ... and many more in Ebook

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