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.