Categories
Pickle

(86) Boriya Keri Gunda

Water Pickle.

Ingredient

  • ½ kg. Keri.( Mango)
  • ½ kg. Gunda.( Gum berry)
  • ¼ kg. Salt.
  • 2 tbsp. Turmeric powder.
  • 2 tbsp. pure Castor oil. ( buy from the grocery store).

Method

  1. Wash keri and Gunda  thoroughly.
  2. Cut keri into 1 cm. size cubes.
  3. Separate each gunda from its berry with the help of scissors. Keep small stalks with each gunda
  4. Apply castor oil on mouth of each gunda with finger.
  5. In sauce pan mix keri and gunda  with salt and turmeric powder.
  6. Add castor oil in it and mix thoroughly.
  7. Close the lid of the pan and do not disturb for one day.
  8. For next 3 days stir the mix 3 to 4 times a day. Rest of the time keep the lid closed.
  9. After 4 days transfer pickle into glass or plastic jar.
  10. Add 3 glass of cooled , boiled water in the jar.
  11. Pickle will be ready in 20 days but every day stir the mix 2 times .
  12. Enjoy this pickle with Khichadi, Kanki, Pulav, Roti or as your desire.
Raw Mango
Gunda with small stalk
Marinated keri and gunda
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

4 replies on “(86) Boriya Keri Gunda”

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