Ingredients:

• 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 (amchoor) or 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)
• salt
• 1 cup -oil

Method:

1. Mix 1 tsp. salt and 1/4 tsp. turmeric powder.
2. Rub the gourds with this mixture, keep aside for 1 hour.
3. Add plenty of water to boil.
4. Add citric acid and gourds. Boil for 5-6 mins.
5. Remove gourds, drain and wipe dry.
6. Heat the half oil, in a pan, add crushed seeds, and take off from the fire.
7. Add all other masalas, salt and mango powder or gratings.
8. Cool gourds and masala before stuffing. Press slits to compress.
9. Place gourds in a glass jar.
10. Heat and pour remaining oil over them.
11. Cool, cover and keep aside.
12. Shake lightly once a day, till the gourds are tender and pickled.

Recipe courtesy of Saroj Kering