| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch5 | 1 | servings | |
INGREDIENTS
| 8 | sm | Gourds; skinned and slit |
| 2 | tb | Fennel seeds; (saunf) |
| 1/2 | tb | Dhania seeds coarsely crushed |
| 1 | tb | Mustard seeds coarsely crushed |
| 3 | tb | Chilli powder red |
| 1 | ts | Asafoetida |
| 2 | tb | Dried mango powder; (amchoor) or 1/2 cup |
| ; grated fresh raw | ||
| ; mango(salted and | ||
| ; sun-dried for a | ||
| ; day) | ||
| 1 | ts | Turmeric powder |
| 1/2 | ts | Citric acid |
| 1 | ts | Garam masala; (optional) |
| Salt | ||
| 1 | c | Oil |
INSTRUCTIONS
Mix 1 teaspoon salt and 1/4 teaspoon 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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