Bitter Gourd Pickle Recipe
Servings: 1
Ingredients
- 1/4 kg Bitter gourd, (small variety)
- 2 Tbsp. Sauf, (aniseed)
- 2 Tbsp. Red chilli pwdr
- 1 tsp Asafoetida Salt to taste
- 1 Tbsp. Turmeric pwdr
- 2 Tbsp. Dry mango pwdr, (amchoor)
- 1/4 tsp Citric acid
- 1/4 x Garam masala
- 1 Tbsp. Coarsely crushed coriander seeds
- 2 Tbsp. Coarsely crushed mustard seeds
- 250 gm Oil
Directions
- 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 min. Remove from water and wipe dry. Heat half the oil, add in asafoetida, sauf, coriander seeds. Remove from fire. Add in all the masalas and mix well. Cold and fill in the gourds. Tie them up securely with string. Arrange them in a glass or possibly pickle jar. Heat remaining oil a little. Add in 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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