South Indian Keri Ka Achar, Aloo Bhindi Achari And Keri Kalonji by Rida Aftab

Ingredients For South Indian Keri Ka Achar:

• Raw mango 1 kg
• Mustard oil 1/2 kg
• Whole garlic 2
• Curry leaves  12
• Fenugreek seed 50 gm
• Poppy seeds  50 gm
• Turmeric  1 tsp
  
• Cumin seeds  1 tsp
  
• Red chili powder 1 tbsp
  
• Salt  2 tsp
  
• Mustard seeds 2 tsp
  
• Hing  1/2 tsp

Method:

1. First crush all the raw mango cut them.
2. Now add mustard seeds, poppy seeds, chop them.
3. Along whole garlic chop it well.
4. After that pour olive oil add poppy seeds, mustard seeds, garlic, salt, fenugreek seeds, hing, cumin, chopped red chilies roast it well.
5. Now mix the roasted masala, on raw mango, and place it in a jar, mix  remaining oil and curry leaves.
6. Now mix it well in a jar, tie a muslin cloth on a jar and place it in sunlight for a week.
7. Tasty south indian keri ka achar is ready.
   

Ingredients For Aloo Bhindi Achari:

• Lady finger  1/2 kg
  
• Fried potatoes 1/2 kg
  
• Tomatoes  1/2 kg
  
• Green chilies  12
  
• Green coriander 1/2 bunch
  
• Oil  1/2 cup
• Fried cumin seeds 1 tsp
  
• Chaat masala  1 tsp
  
• Fennel seeds 1 tsp
  
• Salt  1/2 tsp
  
• Black onion seeds  1/2 tsp
  
• Raw grated mango  2

Method:

1. First cut the lady finger from center.
2. Now add roasted cumin, chaat masala, fennel seeds.
3. Then pour oil add small tomatoes.
4. After that add kalonji, salt, green chilies, grated raw mango, masala filled lady finger, fry it well add fried potato cover and keep it on low temperature for 20 minutes.
5. Now mix it well sprinkle green coriander, turn off the stove then serve.

Ingredients For Keri kalonji:

• Raw mango  1/2 kg
  
• Sugar  1 cup
  
• Vinegar  4 tbsp
  
• Yellow food color  1 pinch
  
• Black onion seed 1/2 tsp
  
• Salt  1/2 tsp
• Whole red chili  10
  
• Water  1 cup

Method:

1. First cut the raw mango and make its small pieces.
2. Put some sugar, water and let it cook.
3. When the sugar is saturated then add chopped raw mango.
4. Along kalonji, salt,whole red chilies cook it for 20 minutes.
5. When the raw mango becomes tender and its syrup becomes thick then turn off the stove.
6. Then add a pinch of yellow color, vinegar, safe it in a bottle.