Baans Ka Achaar
Ingredients
Quantity: 4.5 kgs. (Appx.)
- 2 kgs. tender shoots of bamboo
- 1.5 kgs. black mustard (sarson) oil
- 150 gms. turmeric (haldi) powder
- 100 gms. fenugreek seeds (methidana) ]
- 100 gms. cumin seeds (jeera)
- 150 gms. mastard (rai)
- 450 gms. Salf
- 250 gms. red chilli ground
- 50 gms. nigella (kalaunji)
- 25 gms. king’s cumin
- 1 tsp. asafoetida (heeng)
Method
Coarsely grind methi and rai. Mix together with the other masaias and keep aside.
Chop bamboo shoots in pieces as per your liking. Wash them with clean water and keep under the Sun to dry.
Heat oil till it boils. Switch off the heat. Add all the masalas.
Immediately thereafter, add bamboo shoots. Stir for a minute and keep aside to cool.
When cooled, fill in a martban. Keep the martban under the Sun. Shake the martban everyday to keep the ingredients mixed up.
Start consuming after two weeks.