Saandhano For AlifBe OF Sindhi Food ~10
Saandhano is Pickle in Sindhi and today I am sharing a very popular pickle recipe called Saandhyal Gajroon or carrots pickled in mustard oil and spices.
Ingredients
  • Red carrots 400 gms ( 2 plump carrots)
  • Rai dal * 1 tbsp
  • Turmeric powder ½ tbsp
  • Red chilli powder ½ tbsp
  • Salt as per taste
  • Mustard Oil ¾ cup
  • Fresh green garlic 3- 4 stalks with bulbs
Method
  1. Heat mustard oil till smoking hot and allow it to cool completely.
  2. Rai dal* is easily available in kirana shops but if you wish, you can simply pound mustard seeds or grind coarsely, using a spice jar.
  3. Rinse well and pat dry fresh green garlic, remove any yellow or wilted stalks and chop roughly. Pound the chopped bulbs and stalks in a mortar pestle till coarse. Collect in a clean, dry bowl.
  4. Use 4-5 garlic cloves, minced well, if fresh garlic is not available.
  5. Rinse carrots with water and pat dry using a fresh kitchen towel.
  6. Top and tail and peel carrots.
  7. You can cut carrots in cubes, batons or wedges or can cut each into 2 inch piece and give a criss cross cut all the way till ¾ th of each piece. The idea is to make a space to stuff spices inside each piece of the carrot.
  8. Take the bowl with pounded garlic and add salt, chilli-powder, turmeric and mix it well.
  9. Take 2 tsp of mustard oil from the ¾ cup of oil that was heated and cooled and mix it in the garlic-spices mix.
  10. Now take a little of this spice mix and stuff each piece of carrot.
  11. Place all the stuffed carrots in a clean and dry glass jar and pour remaining of mustard oil.
  12. Unlike mango pickle, you need not cover whole carrots with oil. But on the flip side, the shelf life of this pickle is lesser than the pickles that are submerged in oil.
  13. Shake the jar well, few times a day, for 3-5 days.
  14. In a hot and humid weather the pickle is ready to eat in 4-5 days. The shelf life is 2-3 months, provided it is stored well.
  15. To increase shelf life you can add more oil to cover the carrots or can add some vinegar but it does alters the flavors and texture of this pickle, to a certain extent. So it is better to make this pickle in small batches.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/03/saandhano-for-alifbe-of-sindhi-food-10/