Lasoda pickle
Open in Cookpad AppSteps
- 1
Wash the gundas thoroughly and let them dry completely.
Slightly crush or slit each gunda (remove the sticky seed thread if desired, or keep it for authentic texture).
- 2
Heat mustard oil until it reaches smoking point. Turn off the heat and let it cool slightly.
Add the remaining masala and gundas into the warm oil. Mix well.
- 3
Transfer the pickle into a clean, dry glass jar.
Keep the jar in sunlight for 3–4 days, shaking it daily for even mixing.
- 4
Note (I have already shred the recepie of pickle masala)
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