Kashmiri Monj Anchar / Kohlrabi Pickle

Kashmiri Monj Anchar / Kohlrabi Pickle

                        

Ingredients:

4 monj/ kohlrabi with leaves,

2 tsp of mustard seeds/aasur

1 tsp of ajawan/ basil seed

2 tsp of saboot dhaniya/ coriander seeds crushed

4 tsp.Lal Mirchi/Red chili powder

2 tsp. Peprica

11/2 cups of oil

2 tsp of salt or as per taste

1 glass bottle or Jar or ceramic jar

Method:

Peel and Cut monj/kohlrabi in to medium cubicle pieces.

Clean and cut leaves in to half.

Wash monj in water.

Drain all the water and spread on towel or newspaper under open sun for a day.

Take oil in a deep wide bowl

Add all the ingredients to oil.

Add monj to oil mixture.Mix well.

Fill the jar or bottle with monj mixture by pressing to release all air out. Do not fill the jar completely till tip as oil may rise and drip out of jar.

Close the jar tightly.

Place the jar under direct sun.

Open jar after two days to check if more oil level. You may need to add more oil.

Leave for 5 to 6 days under moderate sun. 2-3 days under bright sun.

Pickle is ready to eat.

To retain crunchiness in monj anchar.  Store in refrigerator