Kundru ka Achar

Remove stalk from each kundru and cut it into four parts lengthwise. Take this kundru in a bowl and to it add some salt. Close the bowl and place it under sunlight for 3 to 4 hours to excrete its juice.

After 4 hours, mix the kundru chunks thoroughly and then strain out the juice in another bowl.

After this, prepare spices for the pickle. Heat a pan over flame and to it add fenugreek seeds, fennel seeds and re mustard seeds. Saute for 1 to 2 minutes while stirring constantly to remove the moisture from them. Keep the flame low. When the spices are roasted well, turn off the flame and take out the spices in a bowl to cool them.

Heat some oil in a pan and turn of the flame. Now mix the kundru chunks into the oil, followed by coarsely ground spices, asafoetida, red chilly powder, turmeric powder and salt. Mix everything really well.

Take off the pan from flame and place it over a stand. Now mix vinegar in the end and stir to mix well. Kundru pickle is ready, transfer it to a plate. Tangy-spicy kundru pickle is ready. You can consume it right not or after 2 days when all the spices are absorbed inside the kundru chunks. This pickle keeps good for 10 to 12 days in refrigerator and for a week without refrigerator.