Kasundi

Wash and wash the mango and remove the pulp, clean rye and yellow mustard thoroughly, remove the green chilli stems and wash the chilies and peel it and peel it to ginger.

Add mustard seeds, mustard seeds, mango pulp, green chillies, ginger pieces, cumin seeds, coriander powder, asafoetida powder, turmeric powder and sugar in the mixer, and if they are required for water when brewing these spices, 1-2 tablets Add spoon water and grind all spices thoroughly.


Now heat the oil in the frying pan and fry them in the frying pan and fry them on low flame for 3-4 minutes. When the spices of roasting begin to come, stop the gas and mix vinegar and salt in this mixture of spices, keep it in a glass container and keep it in the sun.

After 3-4 days, when you see that the oil floats above Kasumi, then Kosundi is ready to eat.

Now serve it with hot spinach or cabbage potato pakodas and keep the remaining kasundi in the refrigerator and eat it till 6 months.