Recipe by Daisy Dsouza
Ingredients:
1 kg bimbli (cut round)
5 tbsp salt
To grind to a masala:
30 round chillies (motwi mirsaang)
5 kashmiri chillies
2 tbsp mustard seeds
1 tsp hing/asafoetida
To fry:
10-12 tbsp sesame oil
8 sprigs curry leaves
3 tsp mustard seeds
Steps:
- Mix bimbli with salt and keep aside. Every 3 hours, mix well and set aside for 9-10 hours in total. Place some weight above the bimbli to keep it in place.
- In a pan, heat sesame oil.
- Add curry leaves and mustard seeds. Fry lightly and let it cool completely.
- Heat 1 1/2 cups water and 4-5 tbsp salt. Bring to a boil and then cool completely.
- To a grinder jar, add round chillies, kashmiri chillies, mustard seeds, hing and the cooled salt water. Grind to a smooth, thick paste. Rinse the grinder jar with 1/2 cup water and save the masala water.
- Squeeze the bimbli and discard the salt water.
- In a clay pot, if available, mix the bimbli with the ground masala and masala water.
- Add the seasoning and mix together.
- Cover with a muslin cloth and keep it outside for 1 day.
- The next morning, mix the pickle together. Transfer to a bottle and keep it aside for 1 week. Before serving, pour 1/2 tsp sesame oil on top.
- Once opened, keep refrigerated.
- ENJOY!
Notes:
- To make finely chopped mango pickle, mix with salt and keep it aside for 2-3 days.