1/2 kg pumpkin
30 grams coarsely ground mustard powder (4 tsps)
1 teaspoonful Turmeric (Haldi)
2 teaspoons coarsely ground fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)

How to make Kakharu achara:

Cut the pumpkin with skin into long slices.
Put in hot water for 10 minutes.
Put in a strainer to drain the water and cool.
Mix all the ingredients with oil and rub on the pumpkin pieces.
Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.
Serve after 4 days.


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