Before making any achaar please keep in mind few tips. You have to be neat and clean. Take proper care of hygiene or else you spoil your achaar.

Drain water propely from vegetables.Have spoiled mine 2 times but my mom and mil helped me to learn how to make achaar.

If you’re planning to make lasooray achar then tell your sabzi wala to get you from mandi as it is expensive and available for a very short period of time.

Wash lasooray throughly under tap water.

Add lasooraas with all stems and Just cook for 4 minutes.

Slightly colour will change.

Lasooraas will turn from green to olive colour side. Spread on sheet and let it cool down. Dry lasooray completely.

Now remove all the stems and little head or small cups with stem. Be careful while doing this. It is little sticky so not to worry.

It's better if you have any clean sheet, let it spread on your dining table and put lasooraas on it. Switch on the fan and let it dry. Meanwhile prepare masalah and cut vegetables.

Marinate these vegetables with salt and haldi. This step if carefully done will save your achaar from spoiling.

Put all vegetables in a strainer and cover it with malmal cloth and keep in sunshine for at least 2 days. Keep in at night & repeat the procedure.

Making achaar is not an easy job, you need more patience.

Now grind all achaar masalah in a chopper. My mil likes coarsely grounded masalah but if you want you can make powder of it.

Important tip : take mustard oil in a pot and let it cook. Add a big piece of leftover roti in it. When roti becomes dark brown switch off the stove and remove roti from the oil. Let it cool down completely.

Now take 4 tbsp chopped d garlic in one cup mustard oil, add lasooraas and toss on high flame.

At this stage add achar masalah and mix well for just 4 minutes. Remove from flame.

Now add rest of mustar oil. Balance the taste of salt. Be careful as you have applied salt on vegetables too.

After 2-3 days add vegetables with spoon in achaar. Never ever put fingers in achaar as it will soon create fungus and spoil your achar.

Put achaar in glass jar/ plastic/ ceramic, cover top with malmal cloth and tie it. Keep your achaar daily for 3 days in sunshine the keep inside. Mustard oil level in jar should be more.

You can enjoyy yummilicious achar after a week. InshaAllah