Karaunde Ka Achaar
Ingredients
Quantity: 2 kgs. (Appx.)
- 1 kg. karaundas
- 10 gm. cumin seeds (jeera)
- 10 gms. red chilli (lal mirch) ground
- 25 gm. fenugreek seeds (methidana)
- 50 gm. mustard (rai)
- 250 gms. salt
- 50 gms. turmeric (haldi) powder
- 50 gms. coriander (dhania) whole
- 25 gms. king’s cumin (ajwain)
- 10 gms. nigella (kalaunji)
- 1 tsp. asafoetida (heeng)
- 1.5 cup black mustard oil (sarson ka tel)
Method
Soak karaundas in cold water for 3-4 hours. Chop them in halves. Remove the seeds and keep it under the Sun for some time.
Coarsely grind methi, rai and sabut dhania. Mix with other masalas and keep aside.
Heat oil in a kadahi. Switch off the heat and add all the masalas. Add karaundas immediately thereafter.
Stir the pickle for two minutes with the help of a steel spoon.
Cool and fill in a martban.
Start consuming after a week