Instructions: Mix 1 teaspoon salt and 1/4 teaspoon 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.

Making time: 30 minutes Maturing time 8-10 days

Shelflife: 4 months

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