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  • Stuffed Bittergourd Pickle

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    Stuffed Bittergourd Pickle
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 sm Gourds, skinned and slit
    • 2 Tbsp. Fennel seeds, (saunf)
    • 1/2 Tbsp. Dhania seeds coarsely crushed
    • 1 Tbsp. Mustard seeds coarsely crushed
    • 3 Tbsp. Chilli pwdr red
    • 1 tsp Asafoetida
    • 2 Tbsp. Dry mango pwdr, (amchoor) or possibly 1/2 c. grated fresh raw mango(salted and sun-dry for a day)
    • 1 tsp Turmeric pwdr
    • 1/2 tsp Citric acid
    • 1 tsp Garam masala, (optional)
    •     Salt
    • 1 c. Oil

    Directions

    1. Mix 1 tsp. salt and 1/4 tsp. turmeric pwdr.
    2. Rub the gourds with this mix, keep aside for 1 hour.
    3. Put plenty of water to boil.
    4. Add in citric acid and gourds. Boil for 5-6 min.
    5. Remove gourds, drain and wipe dry.
    6. Heat half oil, in a pan, add in crushed seeds, and take off fire.
    7. Add in all remaining masalas, salt and mango pwdr or possibly gratings.
    8. Cold gourds and masala before stuffing. Press slits to compress.
    9. Place gourds in a glass jar.
    10. Heat and pour remaining oil over them.
    11. Cold, cover and keep aside.
    12. Shake lightly once a day, until the gourds are tender and pickled.
    13. Making time: 30 min Maturing time 8-10 days
    14. Shelflife: 4 months

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