Gobhi Ka Achaar Or Curly Flower Pickles Recipe by Sarita Srivastava
Cooking Instructions 1hrs(dry4day) 1 Cut curly flowers in small sizes not very small it's medium size than transfer in a bowl and add water,2 tbsp salt, mix well to be curly flowers well drowned very well and cover it for 15 mints. Than wash it clean water and dry for sunlight for 24 hrs, which have moisture will soaked. 2 Now ready for pickle's masala. First of dry roasted all ingredients in very low flame for 2-5 mint than blend it in dry powder(excepting red chilli powder/salt/turmeric powder) 3 Now curly flowers ready and observed all moisture.transfer in a clean bowl and add all masala and mustard oil. Mix it with clean and dry spoon/spatula very well. Now it's ready. Keep it in air tight container and 8-10 days for 1 hrs daily keep it in sunlight for cooked very well.this pickles can be store for 1 years above. It's so yummy. 1 Cut curly flowers in small sizes not very small it's medium size than transfer in a bowl and add water,2 tbsp salt, mix well to be curly flowers well drowned very well and cover it for 15 mints. Than wash it clean water and dry for sunlight for 24 hrs, which have moisture will soaked. 1 Cut curly flowers in small sizes not very small it's medium size than transfer in a bowl and add water,2 tbsp salt, mix well to be curly flowers well drowned very well and cover it for 15 mints. Than wash it clean water and dry for sunlight for 24 hrs, which have moisture will soaked. 2 Now ready for pickle's masala. First of dry roasted all ingredients in very low flame for 2-5 mint than blend it in dry powder(excepting red chilli powder/salt/turmeric powder) 2 Now ready for pickle's masala. First of dry roasted all ingredients in very low flame for 2-5 mint than blend it in dry powder(excepting red chilli powder/salt/turmeric powder) 3 Now curly flowers ready and observed all moisture.transfer in a clean bowl and add all masala and mustard oil. Mix it with clean and dry spoon/spatula very well. Now it's ready. Keep it in air tight container and 8-10 days for 1 hrs daily keep it in sunlight for cooked very well.this pickles can be store for 1 years above. It's so yummy. 3 Now curly flowers ready and observed all moisture.transfer in a clean bowl and add all masala and mustard oil. Mix it with clean and dry spoon/spatula very well. Now it's ready. Keep it in air tight container and 8-10 days for 1 hrs daily keep it in sunlight for cooked very well.this pickles can be store for 1 years above. It's so yummy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Chuck Steak 🥩 Mango Glazed Salmon Easy Healthy Green Smoothie Lunchbox Cake - Vanilla Guacamole Mexican dip Baked Chuck Steak 🥩 Mango Glazed Salmon Easy Healthy Green Smoothie Lunchbox Cake - Vanilla Guacamole Mexican dip Fenugreek Sabzi Cauliflower Pakora Focaccia Bread Ranch Sausage Maca Muffins Delicious Split Yellow Mung Bean Sweet Potato with Coconut Milk Dessert Soup Pumpkin & chickpea curry Restaurant style biryani Murmura Jaggery ladoos(murmura ladoo) Easy Healthy Green Smoothie Fenugreek Sabzi Cauliflower Pakora Focaccia Bread Ranch Sausage Maca Muffins Delicious Split Yellow Mung Bean Sweet Potato with Coconut Milk Dessert Soup Pumpkin & chickpea curry Restaurant style biryani Murmura Jaggery ladoos(murmura ladoo) Easy Healthy Green Smoothie