LAUKI KA ACHAR | GHIYA KA ACHAR | BOTTLE GOURD PICKLE RECIPE | INDIAN PICKLE
2 min read
16 days ago
Published on Sep 15, 2024
This response is partially generated with the help of AI. It may contain inaccuracies.
Table of Contents
Introduction
This tutorial will guide you through the process of making Lauki Ka Achar, also known as Bottle Gourd Pickle. This easy and delicious Indian pickle can be enjoyed with chapati, puri, or even on its own. Follow these simple steps to create a flavorful addition to your meals.
Step 1: Gather Ingredients
To start making Lauki Ka Achar, ensure you have the following ingredients ready:
- 1 big lauki (bottle gourd)
- 2 tablespoons mustard oil (sarson ka tel)
- 1 tablespoon salt (adjust to taste)
- 1.5 teaspoons turmeric powder (haldi)
- 1 tablespoon red chili powder (lal mirch powder)
- 2 tablespoons mustard powder
Step 2: Prepare the Lauki
- Wash the lauki thoroughly to remove any dirt.
- Peel the outer skin of the lauki using a vegetable peeler.
- Cut the lauki into small pieces or cubes, about 1-inch in size. This helps in marinating and flavor absorption.
Step 3: Mix the Ingredients
- In a mixing bowl, add the cut lauki pieces.
- Pour in the mustard oil.
- Add the salt, turmeric powder, red chili powder, and mustard powder.
- Mix all the ingredients well until the lauki is evenly coated with the spices and oil.
Step 4: Marinate the Pickle
- Transfer the mixture to a clean glass jar.
- Ensure the lauki pieces are submerged in the oil and spices.
- Close the jar tightly and let it sit in a warm place for 2-3 days. This will allow the flavors to develop.
Step 5: Store the Pickle
- After marination, check the pickle for taste and adjust the salt or spices if needed.
- Store the pickle in a cool, dark place or in the refrigerator to prolong its freshness.
- Use a clean, dry spoon when serving to avoid contamination.
Conclusion
Making Lauki Ka Achar is a simple and rewarding process. With just a few ingredients and steps, you can create a delicious pickle that enhances your meals. Enjoy it with chapati, puri, or as a standalone snack. Feel free to experiment with the spice levels to suit your taste preference!