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Ingredientes
- 8 sm Gourds, skinned and slit
- 2 Tbsp. Fennel seeds, (saunf)
- 1/2 Tbsp. Dhania seeds coarsely crushed
- 1 Tbsp. Mustard seeds coarsely crushed
- 3 Tbsp. Chilli pwdr red
- 1 tsp Asafoetida
- 2 Tbsp. Dry mango pwdr, (amchoor) or possibly 1/2 c. grated fresh raw mango(salted and sun-dry for a day)
- 1 tsp Turmeric pwdr
- 1/2 tsp Citric acid
- 1 tsp Garam masala, (optional)
- Â Â Salt
- 1 c. Oil
Direcciones
- Mix 1 tsp. salt and 1/4 tsp. turmeric pwdr.
- Rub the gourds with this mix, keep aside for 1 hour.
- Put plenty of water to boil.
- Add in citric acid and gourds. Boil for 5-6 min.
- Remove gourds, drain and wipe dry.
- Heat half oil, in a pan, add in crushed seeds, and take off fire.
- Add in all remaining masalas, salt and mango pwdr or possibly gratings.
- Cold gourds and masala before stuffing. Press slits to compress.
- Place gourds in a glass jar.
- Heat and pour remaining oil over them.
- Cold, cover and keep aside.
- Shake lightly once a day, until the gourds are tender and pickled.
- Making time: 30 min Maturing time 8-10 days
- Shelflife: 4 months
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