|
Ingredients
- 4 monji/kohlrabi with leaves
- 2 tsp. aasur/rai/mustard seeds
- 1 tsp. thyme/ajwain seeds
- ½ tsp. kalonji or onion seed
- ½ tsp. crushed coriander
- 3 tbsp. red chili powder
- ½ tsp. shonth/ginger powder and badiyan/fennel powder
- 1½ cup of cooking vegetable oil preferably mustard oil
- A pinch of asafetida
- 2 tsp. of salt Clean and
- clean and dry pickle glass jar
Method
- Peel and cut monji/kohlrabi bulb into medium cubes
- Clean and cut the monji haak/leaves in to half.
- Wash monji/kohlrabi and drain all the water and spread on towel or newspaper under sun for a day or some dry place where the kohlrabi can be dried.
- Crush the coarse mustard seeds, coriander seeds and ajwain seed.
- Put oil in a deep wide bowl. Add crushed all above ingredients to oil and mix well.
- Add the kohlrabi with leaves to the spicy oil mixture.
- Fill a jar or bottle with the kohlrabi pickle mixture.
- Press and pack to release the excess air out. (Do not fill the jar up to the top, fermentation process can rise oil up and drip, when under the sun).
- Cover and close the jar tightly.
- Place the jar under the sun.
- Open the jar after two days to check the oil level.
- You may need to add more oil now. If oil is not visible on the top of bottle.
-
- Place the jar under sunlight (during summer) for an additional 5-6 days.
- Under moderate sunlight (if weather is very cloudy, as in winter) leave the jar for 10-15 days under sun.
- The pickle is ready to eat.
- To retain the crunchiness of the pickle store it in a refrigerator.
|
