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Lasore Pickle Break stems of the lasore and wash them.
Put half liter water in a utensil and heat it (water should be enough to submerge the lasore).
Add the lasore to the water when it starts boiling.
Cover the utensil and let them boil on low flame for 5 minutes.
Turn off the burner.After the utensil has cooled, remove the water and the seed of the lasore.
Split the lasore in two parts.
The lasore are ready now to make the pickle.
Put 3 tablespoon oil in a frying pan and heat it on a low flame.
Add asafetida and after it has fried add turmeric powder and fennel seed powder.
Turn off the burner.
In this mixture mix the lasore, red chili powder, yellow mustard powder and salt.
Lasore pickle is ready. Cool the pickle and keep it in a jar.
It will take 4 to 5 days for the pickle to turn sour. In every 2 days stir and interchange the bottom pickle with the top pickle in the jar. The pickle has become sour and very delicious. Now it can be eaten.
Fennel seed – 50 gm (6 small spoons, grinded coarsely)
Yellow mustard – 50 gm (6 small spoons, grinded coarsely)
Methi Dana – 25 gm (3 small spoons, grinded coarsely)
Asafetida – less than ¼ small spoon (grinded)
Sirka – 1 tablespoon
How to make Bhari Lal Mirch ka Achaar:
Wash the red chili and keep them under sunlight for 2 hours so that they are dried properly.
Cut each chili length wise in such a way that it’s joint on one side.
Mix all the spices, mustard oil and sirka in a big plate. Stuff this mixture in each chili. Stuff all the chilies with this mixture.
Keep this mixture in any glass container for 3 to 4 days. Your Stuffed Red Chili Pickle is now ready to serve and eat along with the meals.
Note: There is no need to submerge the pickle in oil because the sirka acts as a preservative.This pickle remains fine for 2 to 3 months. If you want to store the pickle for more than three months then fill enough oil in the glass container to submerge the pickle.