Gogrun Ji Khatain|AlifBe~48
Ingredients
  • Turnips 4
  • Rai dal / coarsely pounded mustard seeds 2 tbsp
  • Salt 1 + 1 tbsp
  • Fresh green garlic 3-4 bulbs and stalks (whole)
  • Red chilly powder ½ - 1 tbsp (As preferred)
  • Turmeric powder ½ + ½ tbsp
  • Water 1+1 glass
Method
  1. Peel and cut turnips into cubes.
  2. Chop the green garlic roughly and pound it slightly.
  3. In a pan put the turnip cubes, 1 tbsp of salt and ½ tbsp of turmeric powder and add a glass of water.
  4. Boil the turnips till translucent (5-8 minutes).
  5. Drain and cool the mix. Or you can allow it to cool and then drain.
  6. In a clean and dry bowl, put drained turnips, add 1 tbsp salt, ½ tbsp turmeric powder, ½ tbsp or more red chilli powder, pounded garlic and rai dal . If you don't have the rai dal, just use 2 tbsp of coarsely pounded mustard seeds. Mix everything well.
  7. In a clean and dry glass jar (barni) transfer the mixture and add 1 glass of water. Make sure that all the turnips are immersed in the water.
  8. Mix well and cover with the lid.
  9. Shake the jar once or twice in a day, for 4-5 days.
  10. Depending on the climate/weather, the pickle may take 4-7 days to mature.
  11. When the rawness of garlic is gone, the pickle is ready to consume.
  12. The shelf life of pickle is 8-10 days. If refrigerated, it may stay good for two weeks.
  13. Always make this pickle in small batches.
  14. The tangy water is not only delicious to slurp but it is also gut friendly.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/12/gogrun-ji-khatainalifbe48/