Mahani Root Pickle

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Ingredients

1. Wash mahani and put in water for 2 hours.
2. Scrape outer skin and take out the core in the centre of the mahani and then cut into small pieces.
3. Pour water in a broad vessel, put all the mahani pieces and wash 3 or 4 times.
4. Strain water through a strainer.
5. Powder mustard seeds and turmeric powder in a mixie, add chilly powder, little water and then grind to a paste.
6. Whip sour curds and strain through a plastic strainer (Use soup strainer)
7. Add ground paste, mixie washed water and add 1 ½ litre water to that.
8. Mix salt and stir until it dissolves completely.
9. Strain this diluted curds atleast for 2 times.
10. Add chopped mahani. Mix well and preserve it in a dry jar.
11. Tie with a clean muslin cloth.
12. Mix the pickle daily once or twice for 20 days. Pickle will be ready to eat.
13. Mix once in every 3 days, without fail.
14. This pickle stays good for one year. Do not forget to mix once in a week. Take pickle in a small bottle and then use it.

• Salt and chilly powder can be altered according to the sourness of curds.