Gunda Pickle /Lasode Ka Aachar

Name: Gunda Pickle /Lasode Ka Aachar
Total time: 2700 s
Yield: 20 person
Cuisine: Indian
Ingredients: 500 grams Gunde (bird lime) 1 teaspoon Asafoetida (hing); 1 tbsp spilt meethi seeds (Methi Kuriya); 1 tbsp split mustard seeds (rai kuriya); 1 tbsp Fennal seeds; 1 tbsp turmeric powder; 1 tbsp red chilli powder; 3 tbsp mustard oil; as taste Salt

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Monal Saxena @monalwedskamal11

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Ingredients

45 minutes

20 person

500 gramsGunde (bird lime) 1 teaspoon Asafoetida (hing)
1 tbspspilt meethi seeds (Methi Kuriya)
1 tbspsplit mustard seeds (rai kuriya)
1 tbspFennal seeds
1 tbspturmeric powder
1 tbspred chilli powder
3 tbspmustard oil
as tasteSalt

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Steps

45 minutes

1

To Prepare Rajasthani Gunde Ka Achaar, boil the gunde ni water until soft, drain the water, remove the seeds and keep it aside to cool down.
Once done, heat the mustard oil in a heavy bottomed pan. Once heated, stir in the asafoetida, the achaar masala and red chilli powder. Adjust salt according to taste.
2

After 2 minutes, add the cooked gunde and mix everything well and stir fry for 4 to 5 minutes until the masala gets well coated to make the Gunde Ka Achaar.
Once done, turn off the heat.
3

Store the Gunde Ka Achaar in the refrigerator for 3 to 4 weeks or even upto a month. Since this a more like a fresh pickle, it only stays for a month or two.
Serve Rajasthani Gunde Ka Achaar as an accompaniment with along with your meals for breakfast, lunch or dinner
4

Let the Gunde Ka Achaar cool down completely. Once cooled completely, store the Gunde Ka Achaar in pickle bottle/ceramic/glass container.