Ingredients

• 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

How to Make Bitter Gourd Pickle

• 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.