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Preparation Time : 15
Cook Time : 10
Total Time : 25
1 kg lehasve or lisode
2 tblspn salt
2 tblspn mustard powder
2 tblspn fennel powder
1 tblspn dhania powder
2 tblspn red chilli powder
2 cups mustard oil
1 tblspn haldi powder
1 tspn hing
First of all boil the lehasve at boiling point by adding half tspn haldi powder in it.
Do not over boil the lehasvas.
Boil only for two to three mins.
Now drain it.
Let it cool down at room temperature.
Now take a large bowl and put all the lehasvas in it.
Now add all the dry spice ingredients in it.
Now pour mustard pil over it and mix it well carefully.
After that keep these lehasvas in the sunlight for fifteen to twenty days.
But mix it or shake it daily with the laddle.
After twenty days, transfer these masala coated lehasve ka achaar in the clean glass jar.
Now it is ready to serve.
It can preserved for more then two years..
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