Try this Stuffed Bittergourd Pickle recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1508 (99%)|
|Amt Per Serving||% DV|
|Total Fat 167.5g||223 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 104.3g|
|Polyunsanturated Fat 47.7g|
|Cholesterol 0mg||0 %|
|Sodium 228.3mg||8 %|
|Potassium 491.7mg||13 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 5.7g|
|Protein 3g||4 %|
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Calories per serving: 1525
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