Lehasve Ka Achaar

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Lehasve  Ka  Achaar


Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 10
  • 2 kg lehasve

  • 3 tblspn salt

  • 1 tblspn turmeric powder

  • 3 tblspn mustard powder

  • 1 cup mustard oil


  • Remove the stems of lehasve.
  • Now take a big vessel and fill 3/4 water in it.
  • Boil 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.