Ingredients:
8 small 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 powder red
1 tsp. asafoetida
2 tbsp. dried mango powder (amchoor) or 1/2 cup grated fresh raw mango(salted and sun-dried for a day)
1 tsp. turmeric powder
1/2 tsp. citric acid
1 tsp. garam masala (optional)
Salt
1 cup oil
Method:
- Mix 1 tsp. salt and 1/4 tsp. 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
Pickles and Jam's Index
