8 small 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 powder red
1 tsp. asafoetida
2 tbsp. dried mango powder
1/2 cup grated fresh raw mango
(salted and sun-dried for a day)
1 tsp. turmeric powder
1/2 tsp. citric acid
1 tsp. garam masala (optional)
1 cup oil
Mix 1 tsp. Salt and 1/4 tsp. 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.