today we are going to make lasode ka achar or gunda pickle. other names for lasoda are glueberry, fragrant manjack & snotty gobbles
ingredients/quantities are in the description box and at the end of the video
lasoda. these have been washed well & we have chopped off the talks but retained the caps which we will remove after boiling & drying them
peeled & grated raw mango (optional). it is used to increase the sourness of the pickle
mustard oil
ground fenugreek seeds
ground mustard seeds
asafoetida
ground fennel seeds
salt. we will add less first & if needed at the end we will add more
red chilli powder
turmeric powder
cut off the lasode stalks keeping their caps intact. wash the lasode well. boil in water for about 5 minutes till they are a bit soft and their color changes a little
heat on high
once the lasode are soft put off heat. cover them & keep them in hot water for a minute
then remove the water and allow them to cool down completely. however once they cool down for some minutes remove the caps
we will keep them under a fan for a few hours so that the water on the outside also dries up completely
while the lasode are drying keep the mustard oil for heating.  we need to heat it till it smokes
while the oil heats up & smokes we will prepare the spice mixture in a bowl.
add all ingredients except the grated mango and mix well.
we have added less salt if needed we will add more later
the grated mango will be added after the oil is added in the spice mixture
the oil has smoked. put off heat & let it cool down for 1-2 minutes
the oil has cooled down slightly. we will add it to the spice mixture
and also add the grated mango and them mix well
after mixing we will let this mixture cool down completely
the lasode have cooled down completely. remember once the lasode had cooled down for a few minutes we had removed their caps (being shown here)
the oil-spice mixture too has cooled down. we checked the salt & need to add some more (2 tsp initially + 1 tsp now). mix well
we will add the lasode now and mix well
we will cover this with a lid & keep in the sun for 2-3 days depending on how strong the sunlight is. stirring it once a day
after that we will transfer it to an airtight bottle & store it. if need be we will add more oil but after smoking & cooling it like before
out lasoda pickle is ready. we kept it in the sun for 3 days
we will transfer it to a jar & cap the lid tightly. no need to store it in the fridge as it is prepared in oil
this is our dish of the day lasode ka achar. do try making this lasoda pickle and give us your feedback
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thanks for watching. list of ingredients & quantities ahead & in description box
