• 1/2 kg fresh mushroom
• 1/2 kg water chestnuts (singhade)
• 2 teaspoon red chilly powder (lal mirch)
• 2 cup vinegar (sirka)
• 40 grams jaggery (gud)
• 2 tablespoon mustard seeds (raai)
• 2 teaspoon spice blend (garam masala)
• 2 teaspoon cumin seeds (jeera)
• 2 teaspoon fenugreek seeds (methiana)
• 250 grams mustard oil
• 2 teaspoon salt (namak)
• A pinch ginger (adrak)
• 2 tablespoon aniseed (saunf)
• A pinch asafoetida (hing)

Boil and peel singhade.

Wash mushrooms and cut them.

Let mushroom and singhade dry.

Grind jeera, raai, saunf, methidana.

Make adrak paste.

Heat 4 tablespoon oil in a pan and fry singhade in it till it becomes light brown. Take them out.

Now fry adrak and remove it from the flame.

Add all the spices in it.

Now mix mushroom and singhade well so that masala is mixed well.

After 2-3 hours mix gud in sirka and cook.

Let it cool and mix with aachar.

Store in a jar and then put extra oil.

by Pak101.com (few years ago!) / 992 views