Wednesday, February 20, 2013

Monji Achaar


  1. 1 kg monji hakh (kholrabies).
  2. 1 table spoon salt or to taste.
  3. 1 table spoon rai / aasur (mustard seeds).
  4. 1 table spoon ajwain (carom seeds).
  5. 1 cup mustard oil.
  6. 1/4 tea spoon hing (asafoetida).
  7. 2 table spoons laal mirch powder (red chilly powder).
  8. 1 tea spoon saunth powder (ginger powder).
  9. 1 glass jar of 1.5 kg capacity.
  1. Peel and cut the monji (bulbs of kholrabies) into pieces of your choice, clean the leaves and cut the nul (stalk) into pieces.
  2. Wash the vegetable properly and drain off the water.
  3. Dry the vegetable on a cloth in the sun for one day.
  4. After one day rub the leaves in between your palms and spread on the cloth in the room for another two days till it dries properly.
  5. Make a paste of above mentioned ingredients in oil, in a basin.
  6. Mix the vegetable in the paste in such a way so the it is covered properly with the spices.
  7. Put it in the jar and cover the mouth of jar with cotton cloth.
  8. Close the jar tightly with the lid.
  9. Put it in the sun for seven days in the on a terrace or balcony and the for another ten days in the room.(in winter).
  10. Pickle is ready to serve.

  1.   Do not put your finger or hand in the pickle instead of spoon because it decays by the action of microbes present in our hands.
  2. Use only the above shown variety of monji hakh for pickles as it is long lasting.

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