Gujrat special Garmar pickle (Coleus Roots pickle)

Name: Gujrat special Garmar pickle (Coleus Roots pickle)
Total time: 90000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg garmar / Coleus Roots; 2 lemon (juice)/ 2 cup raw mango water; 1 raw mango chopped; 1 teaspoon turmeric; 2 tablepoons of salt; 2 tablespoons pickle masala/ methiyo masalo; 1/4 teaspoon salt; 2 tablespoons oil

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#ID
#garmar
#kathiyawadi
Garmar Pickle is made from Garmar Roots. It is known as Coleus Forskohlii in english and it is considered to have beneficial properties for many ailments. Garmar is easier available in March to may in market of saurashtra, Gujrat.
Garmar or Coleus root - is one amazing pickle found in most Gujarati households. It has immense health benefits and it tastes delicious. Garmar is one of those Indian foods with exceptional Ayurvedic medicinal qualities. Garmar can be chewed on it's own too, which helps reduce tiredness and stress. It goes very well with your meals too. Include this in your diet if you are already not.
Today I have made 2 types of this pickle.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

1 hour +24 hours

4 servings

1 kggarmar / Coleus Roots
2lemon (juice)/ 2 cup raw mango water
1raw mango chopped
1 teaspoonturmeric
2tablepoons of salt
2nd type (masala garmar pickle)
2 tablespoonspickle masala/ methiyo masalo
1/4 teaspoonsalt
2 tablespoonsoil

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Steps

1 hour +24 hours

1

First of all, loosen the garmar from bunch and wash it with water for 3-4 times, so that the soil is removed. After that, peel it and keep it in a pot filled with water immediately. Because the garmar turns black immediately after peeling it.
2

Aftercutting all, wash it once again and strain it. Add turmeric, fine salt and lemon juice to it. Add raw mango pieces and mix and keep covered for 1 day. Shake up and down 1-2 times in between.
3

On the next day, water may have come out due to the salt and mango. Now take out the mango pieces and 1/2 of the garmar(divide 2 part) keep asid.and fill the remaining of them into glass jar with its water. add the rest of the plain water till it sinks. Use for eat after 4 days.
4

Take the ½ garmar and mango pieces, strain and dry on cotton cloth for 1 hour under fan.After that add methiyo masala and oil, salt and mix it. It will be used after 2 days. Garmar pickle made in 2 ways is ready