Ashgourd Skin Pickle

 Ashgourd Skin  Pickle 

•  Ashgourd tough skin slighty scrapped -  n chopped to 2 inch cubical's ...1 cup 
• Oil..2 tsp  
• Mustard seeds -1 tsp
• Hing/asafoetida -generous pinch 
• Curry leaves-2 sprigs
• Chilly powder-2 tsp adjust as per spice . 
•  Tamarind -Huge gooseberry size 
• Salt to taste 
• Oil to deep fry .

Method 
In little water soak the tamarind for about 10 mts , then squeeze it well n throw the residue . 

Apply salt to the chopped ashgourd skin n set aside for 1/2 an hour ... 

Squeeze it well n deep fry in oil . 

Remove on a tissue paper to drain the excess oil .

In a kadai add oil  , Mustard seeds and when it stops sputtering add hing, curry leaves ,chilly powder , then add tamarind water  ..boil for a while , add in the fried ashgourd skin cubes n mix well !

Note : This pickle can be preserved only for a day or two .