Stuffed Bittergourd Pickle

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Stuffed Bittergourd Pickle Ingredients

8 sm Gourds; skinned and slit	; mango(salted and
2 tb Fennel seeds; (saunf)	; sun-dried for a
1/2 tb Dhania seeds coarsely	; day)
1 tb Mustard seeds coarsely	1 ts Turmeric powder
3 tb Chilli powder red	1/2 ts Citric acid
1 ts Asafoetida	1 ts Garam masala; (optional)
2 tb Dried mango powder;	Salt
; grated fresh raw	1 c Oil

Instructions for Stuffed Bittergourd Pickle

Mix 1 teaspoon salt and 1/4 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.

Main Ingredient: PickleCuisine: Uncategorized

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