Bharvaan Laal Mirchi ka Achaar: Cushe Red Chilli Pickle

Wannan kullun daga Jihar Indiya ta Indiya ta Uttar Pradesh tana jin dadi amma yana da wani yanayi na musamman fiye da ciwo! Mafi sashi shine, yana da sauƙin yin, kamar yadda kake samar da masala da kuma shayar da barkono. Bayan zama a cikin kwalba a cikin rana don kimanin mako guda, kuna da kayan yaji (amma ba zafi ba) da za su ji daɗi kamar abun ciye-ciye ko tare da abinci.

Ƙarshen wannan girke-girke yana kira ga asafetida - wani danko wanda ya fito ne daga tushen tushen Fennel. An sayar da shi a tsarin tubali da foda. Yana da mummunan ƙanshi, kama da sulfur ko juya da albasarta amma lokacin da dafa ya dauka kan dandano albasa. Ko da yake ba asali zuwa Indiya ba an yi amfani dashi a cikin abincin Indiya (da magani) na tsawon shekaru.

Abin da Kayi Bukatar

• 2 1/4 lbs. (1 kg.) Babban ja chilies
• 5 bushe ja chilies
• 3 tbsp. cumin tsaba
• 2 tbsp. mustard tsaba
• 2 tbsp. aniseed ko Fennel tsaba
• 8 zuwa 10 tbsp. mustard foda
• 1/4 kofin raw mango foda
• 1 kofin gishiri
• Juice na 5 limes
• 2 kofuna waɗanda mustard man
• 1 tsp. asafetida

Yadda za a yi shi

1. Wanke da kuma tsaftace busasshen gishiri. Gyara da mai tushe. Slit da chilies har zuwa kawai a karkashin tushe - kada a sare ta hanyar su. Cire dukan jiki da tsaba da zubar da ciki. (Yi amfani da hannayen ku a bit kafin kuyi haka kuma za ku ceci kanku daga ƙusar da zafin rana!)
2. Gasa bushe-bushe-bushe-bushe, cumin tsaba , mustard tsaba da aniseed ko Fennel tsaba a kan zafi kadan. Cool da kara a cikin wani abincin abinci har sai m.

1. Add da mustard foda, raw mango foda da gishiri. Ƙara ruwan 'ya'yan lemun tsami zuwa wannan haɗuwa don yin wani manna man shafawa.
2. Cushe kowane kullun da kyau tare da manna.
3. Sanya chilies a bushe, gilashi-gilashin gilashin gilashi (gilashi ya kamata ya iya tsayayya da yanayin zafi).
4. Yanke da man mustard a cikin kwanon rufi kuma a lokacin da zafi sosai ya kara saukewa kuma nan da nan ya kashe zafi.
5. Zuba wannan man fetur akan chilies a cikin kwalba.
6. Sanya kwalba kuma ajiye shi a rana don mako guda zuwa kwanaki 10. Yawancin lokacin da kuke ajiye shi a rana mafi kyau shine dandano dandal. Shake hankali a kowace rana don tabbatar da gashin man fetur da kwari.
7. Ku bauta wa tare da fili mai launi (launi) ko shinkafa.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	23
Total Fat	1 g
Fat Fat	0 g
Fat maras nauyi	0 g
Cholesterol	0 MG
Sodium	2,460 MG
Carbohydrates	4 g
Fiber na abinci	1 g
Protein	1 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)