Pani Nu Karvanda Nu Achaar
|Raw karvandas||5 Kilogram|
|Green ginger||2 Teaspoon|
|Whole green chilies||1 Cup (16 tbs)|
1. Wash and dry the karvandas.
2. Place salt at the bottom of a large pickle bottle and layer it with karvandas, chillies, ginger strips followed by a layer of salt till the bottle is full. Top it with hing and alum and fill it up with boiled, cooled water. Allow to stand for 2 months before using it.
3. Do not worry if you see a layer of black fungus when you open the bottle. Push it aside, remove the amount of karvandas you want and allow the fungus to settle back. Seal the bottle. Wash and drain karvandas before eating them.