Galgal Ka Achaar
Ingredients
- Quantity: 1.25 kgs. (Appx.)
- 1 kg. galgal
- 100 gms. salt
- 20 gms. mustard (rai) ground
- 1 tsp. turmeric (haldi) powder
Method
Wash and wipe galgals. Chop them in four pieces each. Rub salt over them and put them in a martban. Add rai and haldi.
Tie the mouth of the martban with a piece of cloth and place the martban under the Sun.
Shake and toss the martban daily and start consuming this achaar after a week.
Even if there is no sunshine in your house, keep the pickle inside the room and consume it after two weeks instead of one week.