Wherever you go in India, you will see variety in all types of food. Whether its the southern part of the northern one, Indian cuisine is full of flavours. Likewise, if we talk about Rajasthani cuisine then you will see that it’s all about the spices used in their food culture.
500 gm gunde (bird lime)
1/2 tablespoon red chilli powder
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 teaspoon fenugreek seeds
water as required
1 teaspoon asafoetida
3 tablespoon mustard oil
1/2 teaspoon powdered turmeric
1/2 teaspoon carom seeds
salt as required
Boil the bird limes or the gunde with water on medium flame in a large pan until soft. Once done, remove the seeds and allow them to cool overnight.
Next, heat mustard oil in a pan till the smell goes away and then let it cool at room temperature. Then, add asafoetida or hing to it along with red chilli powder, fennel seeds, turmeric powder, cumin seeds, carom seeds, fenugreek seeds along with salt as per your taste. Mix them all well and then add bird limes in it. Using your hands, coat the gunde or bird limes with this masala and keep them aside for about 30-45 minutes.
Once the achar is cooled completed, add it in a ceramic glass container. Please make sure that the achar should be dipped in oil so that it does not get spoiled. Enjoy with authentic Rajasthani food!