Thursday, Dec 20 2007

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Bitter Gourd Pickle

1/4 kg bitter gourd (small variety)
2 tbsp sauf (aniseed)
2 tbsp red chilli powder
1 tsp asafoetida
salt to taste
1 tbsp turmeric powder
2 tbsp dried mango powder (amchoor)
1/4 tsp citric acid
1/4 garam masala
1 tbsp coarsely crushed coriander seeds
2 tbsp coarsely crushed mustard seeds
250 gm oil

Method

Peel and apply turmeric and salt to bitter gourds. Keep aside for 1/2 hour. Put them in boiling water with the citric acid. Boil for 5-7 minutes.

Remove from water and wipe dry. Heat half the oil, add asafoetida, sauf, coriander seeds. Remove from fire.

Add all the masalas and mix well.
Cool and fill in the gourds. Tie them up securely with string.

Arrange them in a glass or pickle jar. Heat remaining oil a little. Add a few pinches citric acid and 1/3 tsp salt. Pour over the gourds.

Allow to tenderise for 3-4 days more. Remove string before serving.

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