| 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
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