Ingredients
- 500 gms. Dara stalks of Garmar plant.
- 250 ml Khatu pani
- ¼ cup Mustard coarse powder (Rai na kuriya)
- 2 tbsp lemon juice.
- 1 ½ cup Mustard oil.
Method
- Separate leaves from the twigs.
- Leaves are bitter and have medicinal properties and are used in Ayurveda. For making Dara pickle, discard the leaves.
- Scrap the upper skin of the stalk and keep aside in a water filled pan.(See video).
- Wash all stalks 2 times and keep submerged in water otherwise oxidation of stalks turns its colour.
- Take out each stalk from water, chop finely and keep chopped pieces in water.
- When you finish chopping, strain the dara, spread over the kitchen towel for 1-2 minutes.
- Mix salt and turmeric powder and keep aside for 10 minutes and after that soak it in khatu pani for 5 days and stir it every day.
- After 5 days you can observe that Dara becomes tender.
- Strain khatu pani and keep aside for 10 minutes to drain excess fluido.
- Now in a grinding jar make a paste of Rai na kuriya, lemon juice and ¼ cup mustard oil.
- Mix this paste with Dara. Transfer it in a clean, dry glass jar and pour remaining mustard oil in it.
- This Dara pickle is ‘ushn'(hot) by nature so serve it on a cold winter days or rainy day.
- Serve it with Khichdi, Bhakhri, Roti, Paratha or as you wish but serve it with love and smile.
