Lasura sabji
Lasura 1 kg
Mustard oil 100ml
Heeng 1/2 tsp
Turmeric 1tsp
Red chili powder 1tbsp
raw mangoes grated250
gms
mustard seed 1tbsp powdered
salt to taste
wash and pat dry
lasura deseed it . mix everything except mustard power in a pressure cooker just
sprinkle few drops of water and pressure cook up to one whistle . let it cool
down open and check if there is still water then cook it till it dries keep
steering in between. Lastly on cooling add mustard seed power and keep it at warm
place for 2-3 hours. Enjoy with chapatti , prantha or with even rice as a side dish.
One alternate methods is : you can add lasura to boiling
water and boil for 4-5 minutes. Then dry
under fan remove seeds. Heat oil in the pan add 2-3 Whole red Chilies along
with heeng then add raw mangoes add salt chili powder and turmeric cook for 3-5
minutes then add lasura again cook for 10 minutes keep steering on regular
intervals. On cooling add mustard seeds powder and keep in warm place for 2-3
hours then its ready to eat.
Lasura Pickle
Lasura 1 kg
Mustard oil 500ml
Heeng 1 tsp
Turmeric 1& 1/2tsp
Red chili powder 2-3 tbsp
raw mangoes grated250
gms
250 gms whole green
chilies without stem
250 gms raw mangoes sliced lengthwise
mustard seed 2tbsp powdered
kalonji (nigella seeds) 1tsp, saunf (fennel seeds) 4tsp methi dana (
fenugreek seeds)4tsp
salt to taste
Add lasura to boiling water and boil for 4-5 minutes. Then dry under sun
remove seeds(optional). Mix oil everything . Put in a airtight glass jar &
keep under the sun for 2-3 days. Then its ready to use. Keep in mind that oil
should float over the pickle. This pickle is acidic in tastes so should be
consumed within 7-8 months to one year.
