Lahsunaar
Description
Lahsunaar (green garlic pickle) is very easy to make and very popular in bhojpuri region. You’ve grown your own green garlic, harvest when green leaves are like spring onions, tender, and garlic pods are not very big.In vegetable market we can easily get green garlic during winters.
Ingredients
* Whole green garlic(with leaves)-250 gram roughly chopped
* Green chilly-50g.or to taste roughly chopped
* Ginger-50.-chopped
* Thyme seed(ajwaeen)-1tsp
* Onion seeds(mangrail)-1tsp
* Mustard oil-2 tbs
* Salt-to taste
* Dry mango powder(amchur)-1 and 1/2 tbs
Methods/steps
* Clean and wash garlic cloves with leaves
* De stalk and wash green chillies and ginger. Place garlic, chillies and ginger in the sun, on a towel for a few hours, to dry out the water completely. Any leftover water will make the pickle go ‘off’ very quickly.
* Place garlic, chillies and ginger together in a food processor and grind , They should not be too fine and retain a rough texture.
* In a bowl add salt, oil and amchur powder. onion seed,and thyme Mix well . Leave out on a sunny window sill for a few hours.
* Transfer to a clean glass jar. Tie a piece of cloth/old handkerchief on top, using a rubber band.
* Leave again on a sunny window sill, for a few hours more. Remove cloth and replace with a screw top lid.
* This pickle will last for more than one year.
Reviews
 |
|
Tikari/ Balushahi is the mouth watering desert which very popular among bhojpuries. This dessert is made especially during the festival of Diwali, Teej and Durga Pooja. |
Additional Tips
This spicy pickle best goes with sattu paratha, papra or any kind of stuff parathas.