Bharwan Lal Mirch ka Achaar
Sardiyon mein moti, kam teekhi laal mirchein aati hain jo khaas isi achaar ke liye hoti hain. Har mirch ke andar khatta masala bhara jata hai aur poori mirch tail mein galti hai. Parathe ke saath ek mirch kafi hai.
Nutrition (1 tbsp achaar mein)
Achaar ke 3 sunehri usool
- Martaban, chamach, sabzi aur masale, sab bilkul sookhe hon. Pani ka ek qatra bhi phaphoond laata hai.
- Sarson ka tail dhuan uthne tak garam karke thanda karein. Tukde hamesha tail ya sirke mein doobe rahein.
- Hamesha sookha, saaf chamach istemal karein aur martaban ka dhakkan band rakhein.
Ijzaa (Ingredients)
Tareeqa
- Step 1
Mirchein dho kar kapre se ponchein aur 2 se 3 ghante dhoop mein sukhayein.
- Step 2
Har mirch mein lambai mein ek cheera lagayein. Dandi na todein. Beej halke se nikaal dein.
- Step 3
Rai, saunf, methi, kalonji, haldi, amchoor aur namak ek bartan mein milayein. Is mein 2 tbsp tail aur nimbu ka ras daal kar gaarha masala bana lein.
- Step 4
Har mirch mein chhote chamach se masala daba daba kar bharein.
- Step 5
Bhari hui mirchein sookhe martaban mein khari karke rakhein.
- Step 6
Baqi tail dhuan uthne tak garam karke thanda karein aur martaban mein daalein, taake mirchein doob jayein.
- Step 7
Martaban 7 se 10 din dhoop mein rakhein aur roz halka sa hila dein.
Chef ki Tips
- Mirch kaatne ke baad haath sabun se dho lein aur aankhon ko na chhuein.
- Masala bach jaye to usay martaban mein upar daal dein.
Rakhne ka Tareeqa
Tail mein doobi mirchein 3 se 4 mahine theek rehti hain. Garmiyon mein fridge mein rakhein.
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