Barakoli/ Bair/ Achar

Name: Barakoli/ Bair/ Achar
Total time: 2400 s
Cuisine: Indian
Ingredients: 1 kg ripe Bair; 100 gram jaggery; 100 gram seeds less tamarind; 2 Tsp fennel seeds (sounf seeds); 2 Tsp cumin seeds; 1 Tsp mustard seeds; 1/2 Tsp methi seeds (Fenugreek seeds); 4-5 dry red chillies; Salt as per taste; 1/2 cup Mustard oil; 1/2 glass water

Dr.Madhumita Mishra @FoodTalking

Odisha

#ga24
#Odisha.
#bairachar

Ziziphus is the English name of Bair in Hindi and Barakoli in Odisha. This fruit is cultivated or grow naturally in Summer 🏝️🌞 season.

In Odisha we prepare pickles from the bair , using tamarind and jaggery along with masala powder made at home. The Bair Pickle can be stored for years to use further.

#ga24
#Odisha.
#bairachar

Ziziphus is the English name of Bair in Hindi and Barakoli in Odisha. This fruit is cultivated or grow naturally in Summer 🏝️🌞 season.

In Odisha we prepare pickles from the bair , using tamarind and jaggery along with masala powder made at home. The Bair Pickle can be stored for years to use further.

Dr.Madhumita Mishra @FoodTalking

Odisha

#ga24
#Odisha.
#bairachar

Ziziphus is the English name of Bair in Hindi and Barakoli in Odisha. This fruit is cultivated or grow naturally in Summer 🏝️🌞 season.

In Odisha we prepare pickles from the bair , using tamarind and jaggery along with masala powder made at home. The Bair Pickle can be stored for years to use further.

#ga24
#Odisha.
#bairachar

Ziziphus is the English name of Bair in Hindi and Barakoli in Odisha. This fruit is cultivated or grow naturally in Summer 🏝️🌞 season.

In Odisha we prepare pickles from the bair , using tamarind and jaggery along with masala powder made at home. The Bair Pickle can be stored for years to use further.

Saved

Ingredients

40 minutes

1 kgripe Bair
100 gramjaggery
100 gramseeds less tamarind
For Masala
2 Tspfennel seeds (sounf seeds)
2 Tspcumin seeds
1 Tspmustard seeds
1/2 Tspmethi seeds (Fenugreek seeds)
4-5dry red chillies
Salt as per taste
1/2 cupMustard oil
1/2 glasswater

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Steps

40 minutes

1

First clean wash and remove the stalks from the bair fruits. Dry them in sunlight for 2 days.
2

Heat a pan or kadhi. Fry red chillies and the masala seeds as mentioned in the ingredients. Bring to a bowl, cool and grind to fine powder.
3

Heat half glass water in the kadhai. When heated and the jaggery. When jaggery melts and the tamarind. Cook on low to medium flame until everything mix well.
4

Then, add the sun-dried Bair, add masala powder and mix nicely. Keep it in the sunlight for 2 days. Heat the mustard oil till fume comes. Cool down naturally and mix nicely with the Bair Pickle. Store in a glass jar. Thanks.

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on April 18, 2024 09:59

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.