PREPARATION:
- Clean sorrel leaves and chop them
- Cut onions into cubes
- Place kadai on flame, heat 3-4 table spoons of oil
- Add cut green chillies, onions and fry till transparent
- Add chopped sorrel leaves and fry till cooked soft
- Add required quantity of salt and mix well
- Off flame and cool the ingredients
- Now add the ingredients into mixy jar and grind it into fine paste
- Place the same kadai on flame again
- Add one spatula full of oil
- Add the grinded mix into it
- Fry in medium flame till oil separates from the mix or till you observe oil floating at the corners of the vessel
- Now the pickle is ready to serve
- Taste good with hot rice, chapathis, puris, bread slices ...
- Stays for around 15 days (but make sure you add salt exactly)
- Can be stored in fridge to stay for still more long period
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