Ingredients:

• 2 – medium bitter gourds, unskinned, sliced into thin rounds
• 1 tbsp – Ginger peeled, julienned
• 8-10 Garlic cloves, peeled
• 10 – green chillies, chopped
• 1/2 cup – Lemon juice or white Vinegar
• 1 tbsp – salt
• 1 tbsp – grated Jaggery
• 1 tbsp – oil
• Mix together:
• 2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Asafoetida powder
• 1/2 tsp – (total) mixed crushed Fenugreek seeds, aniseeds,
• cumin seeds, Mustard Seeds
• salt if required later

Method:

1. Mix gourd slices, ginger, garlic, chillies, lemon juice and salt.
2. Put in a sterile airtight jar, with non-metallic lid.
3. Shake well and keep aside. Shake twice a day for 2-3 days.
4. Drain out all water in a dry colander.
5. Spread out the veggies on a clean kitchen cloth to air for 2-3 hours.
6. Take veggies in a large bowl.
7. Sprinkle masala mixture, jaggery, mix well.
8. Heat oil till smoking in a small pan.
9. Add a pinch or two of asafoetida, keep aside till almost cooled.
10. Add to the mixture, stir and mix well.
11. Bottle again in a sterile bottle, and allow to mellow for 2-3 days before using.

Recipe courtesy of Saroj Kering