bottle gourd pickle inn

Bottle Gourd Pickle (Lauki/Ghia Achar)

Cooking Time : 7 minutes for micro cooking.

Ingredients

Bottle gourd
-
700 gm
Malt vinegar
-
2¼ cups
Mustard seeds
-
2 tbsp
Fenugreek seeds
-
1 tsp
Red chillies
-
1
Ginger-Garlic paste
-
4 tbsp
Salt
-
½ tbsp

Preparation & Cooking

  1. Peel and cut the gourd lengthwise into 2 pieces; remove the seeds and cut into 1½-inch pieces.
  2. Micro boil gourd pieces with vinegar for 6 minutes on HIGH, covered. Stand for 2 minutes and remove. Cool.
  3. Place mustard seeds, red chillies and fenugreek in a heatproof plate and cook on HIGH for 1½ minutes.
  4. Remove and grind to a fine paste with ¼ cup vinegar, salt and ginger-garlic paste. Add more vinegar if required to get pouring consistency.
  5. Mix boiled gourd pieces and spice paste together and put in a clean glass jar. Tie a muslin cloth on mouth of the jar and place it under sunshine for 2 to 3 days without a lid.

Serving

Serve it with any Indian meal.

Note

This pickle will be ready to eat after 3 to 4 days as the spices take time to mature.

*All the images are indicative.

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