This pickle from Rajasthan is very different from any other pickle you would have tasted. This pickle is prepared using the local berry Ker and bean Sangri. I tasted the pickle in one of the restaurants during our trip to Rajasthan. I got the recipe from the Maharaj / cook and shopped for the ingredients in Jaipur and prepared this pickle. Here is the recipe for you all.
Time Required: 30 Minutes + Maturing time
Ingredients:
1 ½ Cups Dry Sangari
1 Cup Dry Ker
1 Cup Til Ka Tel / Sesame Oil or Sunflower Oil
¼ Cup Saunf / Aniseed Powder
3tbsp Anardana / Pomegranate seed powder
½ Cup Rye / Mustard seed powder
½ tsp Hing / Asafoetida
¼ Cup Red Chili Powder
2tsp Turmeric Powder
1tsp Mustard Seeds
1tsp Jeera / Cumin Seeds
½tsp Methi / Fenugreek Seeds
5tbsp Salt
Method:
Soak the dried Ker and Sangri in water overnight. Sieve and keep aside. Boil salt water and add add the vegetables into it and cool until they are soft. Sieve once again and spread the vegetables on a dry cloth.
Heat Oil, and add Mustard, Fenugreek and Jeera. When they splutter, add Hing and remove from heat.
Add Saunf, Anardana, Chili Powder, and Turmeric Powder and mix well. Let this masala mixture cool down. Add the vegetables, Salt and Mustard and mix well. Remove to a dry airtight glass jar.
Serve after two three days with Indian bread.