Remove the stems of lehasve.
Now take a big vessel and fill 3/4 water in it.
When it comes to boil then add turmeric to the water.
After adding turmeric, then put all the lehasvas into the boiling water.
Let it boil three to four mins.
Now switchoff the gas and drain it.
But donot throw that water.
Now take a big clean jar and fill 1/4 water in it.
Now add salt and mustard powder in it.
Now put all the lehasvas in the jar.
Then fill it with boiling water which is now cool down.
Mix it with laddle.
Keep the jar in sunlight for ten to fifteen days.
But daily mix it with laddle and back in sunlight.
After fifteen days this pickle is ready to eat.
To preserve, clean the jar water by sieving the water in the cloth.
All the mustard powder will remain in the cloth.
Again use this water in the jar with out mustard powder.
Add all the lehasvas into it.
Pour onw cup of mustard oil over it.
Now it can be preserved for one to two years without any fungus.
This pickle is tangy in taste.