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Ingredients:
Bitter Gourd . . . . . ¼ Kg
(small Variety)
Sauf, (aniseed) . . . 2 Tbsp
Red Chilli Powder . . 2 Tbsp
Asafoetida . . . . . . 1 Tsp
Turmeric Powder . . 1 Tbsp
Mango Powder . . . 2 Tbsp
(amchoor)
Citric Acid . . . . . . ¼ Tsp
Garam Masala . . . . ¼ Tsp
Coriander Seeds . . 1 Tbsp
(coarsely Crushed)
Mustard Seeds . . . 2 Tbsp
(coarsely Crushed)
Oil . . . . . . . . . . . 250 Gm
Salt To Taste
Preparation:
Peel And Apply Turmeric And Salt To Bitter Gourds.
Keep Aside For ½ 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.
You can serve with your family and friends.
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