Recipe - Stuffed Bittergourd Pickle

8 small Gourds; skinned and slit
2 tablespoon Fennel seeds; (saunf)
One half tablespoon Dhania seeds coarsely
crushed
1 tablespoon Mustard seeds coarsely
crushed
3 tablespoon Chilli powder red
1 teaspoon Asafoetida
2 tablespoon Dried mango powder;
(amchoor) or One half cup
; grated fresh raw
; mango(salted and
; sundried for a
; day)
1 teaspoon Turmeric powder
One half teaspoon Citric acid
1 teaspoon Garam masala; (optional)
Salt
1 cup Oil

Mix 1 teaspoon salt and One fourth 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 56 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 810 days

Shelflife: 4 months

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