Make Yourself Bihari Food Part – 50: Lehsun, adrak, hari mirch aur pyaz ka mix achar

By Nandini Bhushan*

From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendour. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.

Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.

Also try: Make Yourself Bihari Food Part – 49: Amra ka achar

Lehsun, adrak, hari mirch aur pyaz ka mix achar

Although onion is commonly used ingredients for preparing a base of a normal Indian gravy but at the same it  is equally relished in the form of a pickle. The flavourful pyaz, lehsun, adrak and hari mirch ka mix achar is a tangy and spicy all time favourite recipe that is easy to make and an instant one that can be consumed within a few hours of preparing it. Ginger and garlic is full of potassium that helps to control the blood pressure. This pickle is full of medicinal value since it has anti-inflammatory, antibacterial and antibiotic qualities.

Ingredients

Small onion : 100 gms

Garlic : 50 gms

Ginger : 50 gms

Green chilli : 50 gms

Methi dana : 1 tsp

Sarson : 2 tsp

Saunf : 1 tsp

Ajwain : ½ tsp

Mangrail : ½ t

Hing : ¼ tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Salt : 2 tsp

Lemon juice : 1 tsp

Vinegar : 2 tsp

Mustard oil : 4 tsp

Step 1

Peel the onion and garlic and wipe with a wet cloth. Wash sliced ginger and green chilli and let them dry.

Step 2

Coarsely grind methi dana, ajwain, mangrail, saunf and sarson.

Step 3

In a mixing bowl put the onion, garlic, ginger and green chillies. Add the ground masala along with salt, turmeric powder, red chilli powder, salt, hing, lemon juice and vinegar. Give them a good mix and add the mustard oil.

Step 4

Transfer the achar in a sterilized bottle and place it to rest for a couple of hours. The instant achar is ready and enjoyed with puri, paratha or even plain rice and dal.