How To Make Bitter Gourd Pickle
- Bitter gourd (small variety) – ½ kg
- Aniseed – 2 tbsp
- Red chili powder – 2 tbsp
- Asafoetida – 1 tbsp
- Salt to taste
- Dried mango powder (amchoor) – 2 tbsp
- Turmeric powder – 1 tbsp
- Citric acid – ¼ tsp
- Garam masala – ¼ tsp
- Coarsely crushed coriander seeds – 1 tbsp
- Coarsely crushed mustard seeds – 2 tbsp
- Oil – 250 gms
Method
- 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 tenderize for 3-4 days more. Remove string before serving.
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