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Ganth Gobi Ka Achar गंथ गोबी का अचार

Ganth Gobi Ka Achar गंथ गोबी का अचार

Name: Ganth Gobi Ka Achar गंथ गोबी का अचार
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 small jar
Cuisine: Indian
Ingredients: Ganth Gobii

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Prep Time: 20 minutes Cook Time: 10 minutes

Total Time 30 minutes

Servings: 1 small jar

Cuisine: Indian

Ganth Gobi Ka Achar गंथ गोबी का अचार Recipe - Ranveer Brar

Ingredients

3 Medium Sized Knol khol /Ganth Gobii

2 tbsp Mustard Seeds

3 tsp Fennel Seeds

Pinch of Carom Seeds

2 tsp Dried Ginger Powder

1 tbsp Salt

¾ tsp Turmeric Powder

3 tsp Red Chilli Powder

¼ tsp Asafoetida

1 cup Mustard Oil

Process

Wash and peel the skin of the kohlrabi/ ganth gobhi.
Make small cubes of medium thickness and don’t discard the stem and leaves as they can also be added in the pickle.
Spread the chopped pieces of knol khol and leaves on a muslin cloth in sunlight for 4-5 hours.
Dry roast the mustard seeds and fennel seeds just for a minute on low flame to remove the moisture.
Now coarsely crush or pound them along with ajwain.
Take the knol khol pieces in a bowl along with leaves and add the roasted spices and all the remaining spices and mix.
Heat the mustard oil till the smoking point and then let it come to room temperature.
Now pour in mustard oil on the knol khol pieces and mix it well.
Fill it in a airtight glass jar and keep in sunlight for about a week.
Oil level should be on top of the pickle so can add some more oil if needed.
The pickle is ready to use after 10 days.