Royal Pickle Alloo, Peas and Lapsi

    
Dashain and Tihar Special

There are plenty of ways to make potatoes and peas pickles but I yet have to taste the one which is any better than the one I am talking about. I call this royal pickle because a woman who used to work in palace introduce it to my platter. Her name was Chandra Didi.

Ingredients

Potatoes [Alloo] : 600 grams

Green peas    : 300 grams [ overnight soaked ]

Lapsi : 150 grams

Green chili : 100 grams

Sesame seeds  : 50 grams

Red chili powder : one teaspoon
dry red chili : 5 - 6 pece

Salt : as per taste

Turmeric powder : half teaspoon

Fenugreek : one teaspoon

Mustard or : three tablespoon

sunflower Oil

How to convert all these ingredients into pickles ?

• Boil lapsi in a pan with lid on for 10-12 minutes only. When its skin opens up gas off and keep it aside for some time to cool down.
• Boil medium size round potatoes in a pressure cooker on medium heat. 3 whistle and gas off. Let it aside to cool down also.
• Once the potatoes cools down, peel its skin and then cut each one into four piece.
• Put the cut potatoes into another clean and dry bowl.
• Chop green chili in round shape but not too thin.
• Mash the lapsi when it's still warm but you can work on it. You get more of gooey part of the lapsi if you mash it when it's still warm. Use some water if you need to get more of object. Separate the pit from the lapsi and if you want to separate the skin of it this is also fine. However, I keep the skin of it in pickle.
• Roast sesame seeds and grind it make its paste.
• Put all the ingredients in a bowl and then mix it.
• Make a paste of garlic and ginger and put it on top of the mixed potatoes.
• Heat the oil in a pan and put fenugreek seek on it.
• When the fenugreek seeds turns total black and oil starts smoking off, add red chili on it. as its dry so it will burn fast.
• Pour the super hot oil on the center of the peas and potatoes mixture. When you pour it make sure you target it on turmeric which is on the center of the pickle.
• Cover it for a minutes.
• Now mix all the ingredients one last time properly. This time you have to make sure the turmeric color spread well on every ingredients.

Now, your pickle is ready !

Note : This is fresh pickle but if you put it in refrigerator with tight lid it can be used for about a month.