Gavran Kairiche Lonache – Marathi Recipe

Instructions

• Wash kairi really good and dry it with a clean cloth.
• Chop kairi into medium size pieces.
• You can get the kairi cut from where you buy it.
• Add turmeric powder, salt and mix well.
• Transfer it into a clean glass bottle.
• Before using wash the bottle really good and dry it under hot sun.
• Close the lid and put this bottle under hot sun for a whole day.
• Heat up a pan on medium heat and add split mustard seeds.
• Roast it for about 3-4 minutes until it becomes khamang.
• You can roast mustard seeds and blend them coarse.
• You can use this coarsely blended mustard seeds in place of split mustard seeds.
• Transfer the roasted split mustard seeds into a dish.
• Add salt in the same pan and roast it a little for about 4-5 minutes.
• Transfer the roasted salt into the split mustard seeds.
• Add coriander seeds, cumin seeds and roast it a little.
• Do not roast longer, no need to change the color. Roast until they turn a little crisp.
• When spices begin to release aroma, add fenugreek seeds and mix well.
• No need to roast fenugreek seeds just mix well.
• When fenugreek seeds begin to release aroma transfer all the ingredients into a blender jar.
• In the same pan add mustard oil and heat it up.
• You can use ground nut oil or any other oil that you use regularly at home.
• Turn off the gas when smoke begins to rise from it.
• Add hing and let the oil cool down.
• Blend the roasted spices into coarse powder in mixer.
• Add this coarse powder, red chili powder in split mustard seeds and mix well.
• You can decide the quantity of red chili powder according to your taste.
• You can roast dry red chilies and blend them into powder if you want.
• Add the oil into this masala and mix well.
• Add the kairi along with the water that it has released into this masala and mix well.
• Transfer the lonache into the same glass jar along with khar.
• Close the lid and marinate it under hot sun for about 2-3 weeks.
• Mix it well with a spoon once daily.
• You can store it either at room temperature or in freeze too.