|
Ingredients
|
For 4
|
For 100
|
|
Bitter ground
|
450gms
|
11kg
|
|
Red chillies
|
5gms
|
115gms
|
|
Pepper corns
|
a few
|
15gms
|
|
Mustard
|
1 tsp
|
20gms
|
|
Tamarind
|
10gms
|
250gms
|
|
Garlic
|
5gms
|
30gms
|
|
Ginger
|
1 cm ( ½ “) piece
|
50gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Green chillies
|
2
|
50gms
|
|
Vinegar
|
15ml
|
250ml
|
|
Mustard oil
|
15ml
|
250ml
|
|
Jaggery
|
15gm
|
250gms
|
|
Salt
|
to taste
|
100 – 120gms
|
Slit gourds from one side. Remove
seeds and pulp. Cut into thin slice. Boil in salted water until half cooked.
Remove and drain. Grind together the red chillies, peppercorns, half the
mustard, tamarind and garlic to a fine paste. Finely slice onions, green
chillies and ginger. Heat mustard oil. Add remaining mustard and then sliced
masala, gourd masala, vinegar and salt. Add sufficient water to cook gourd dry.
Cook till gourd is tender. Add powdered jaggery. Cook till water is completely
dried up. Keep overnight and serve the next day.
