Bitter Gourd Pickle

Recipe Ingredients

1/4		Bitter gourd - (small variety)
2 tablespoons	30ml	Sauf - (aniseed)
2 tablespoons	30ml	Red chilli powder
1 teaspoon	5ml	Asafoetida
		Salt to taste
1 tablespoon	15ml	Turmeric powder
2 tablespoons	30ml	Dried mango powder - (amchoor)
1/4 teaspoon	1.3ml	Citric acid
1/4		Garam masala
1 tablespoon	15ml	Coarsely crushed coriander seeds
2 tablespoons	30ml	Coarsely crushed mustard seeds
250		Oil

Recipe 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.

Source:
A Cook's Tour Of South India by Vimla Patel

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