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Ingredients :
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Bitter gourd (small variety) – ½ kg
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Aniseed – 2 tbsp
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Red chili powder – 2 tbsp
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Asafoetida – 1 tbsp
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Salt to taste
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Dried mango powder (amchoor) – 2 tbsp
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Method : |
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Peel and apply turmeric and salt to bitter
gourds. Keep aside for 1/2 hour.
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Put them in boiling water with the citric acid.
Boil for 5-7 minutes.

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Remove from water and wipe dry. Heat half the
oil, add asafoetida, sauf, coriander seeds. Remove from fire.
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Add all the masalas and mix well.
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Cool and fill in the gourds. Tie them up
securely with string.
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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.
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Allow to tenderise for 3-4 days more. Remove
string before serving.
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