Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains		Bawarch1	1	servings

INGREDIENTS

1/4	kg	Bitter gourd; (small variety)
2	tb	Sauf; (aniseed)
2	tb	Red chilli powder
1	ts	Asafoetida
		Salt to taste
1	tb	Turmeric powder
2	tb	Dried mango powder; (amchoor)
1/4	ts	Citric acid
1/4		Garam masala
1	tb	Coarsely crushed coriander seeds
2	tb	Coarsely crushed mustard seeds
250	g	Oil

INSTRUCTIONS

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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”