| 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.
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