Put 1 liter water in a utensil and heat it.
Add washed lasore to the water when it starts boiling.
Cover the utensil and let them boil on low flame for 4 - 5 minutes then turn off the flame.
Keep it aside, after the water has cooled, drain water and take out lasoras.
Split the lasore in two parts and remove its seeds.
Put 2 tablespoon oil in a pan and stir fry asafetida and turmeric powder on low heat for 2 minutes.
Now mix the lasore, red chili powder, yellow mustard, fennel seed and salt with turmeric.
Place the pickle in a jar and pour oil in such a way that lasoras completely dips in it.
Keep it in a place with good sunshine, it will take 4 to 5 days for pickle to get ready.
In every 2 days stir and interchange the bottom pickle with the top pickle in the jar.
The pickle becomes sour and is ready to eat.
Pleasebe judicious and courteous in selecting your words.
I lived in Saudi Arabia for 20 yaers.It was available there and we were having 2-3 plants in our housing compound. We are using it as vegetable and for pickle. We are getting it in India, Faridabad also. In Saui Arabia Saudies call it Bumper.R.C.Gupta
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