Ingredients :
1. Jolpai(olive)-1 kg
2. Whole Garlic-3 (chopped)
3. Ginger -2 inch (chopped)
4. Green chili-10 pieces
5. Panch phoron (bengali 5 spice) roasted powder-3 Tbs
6. Mustered paste-3 Tbs
7. Red chili powder-1 ts
8. Turmeric powder-1 ts
9. Vinegar-2 cup
10. Mustered oil-1/2 liter
11. Salt
Procedure:
Wash and Slit jolpai 3--4 times. Now boil olive (jolpai) until tender. Remove and drain water.
Make a paste mustard seed powder and green chili with little vinegar.
Heat mustered oil in a pan. . Add smashed garlic, chopped ginger and salt, and stir well. Add mustered paste. Then add turmeric powder and red chili. Sauté it for a while. Now add olive and all the paste, and mix them. Add vinegar and Put panch foron roasted powder and stir. Cover the pan with lid. Turn the heat low and cook around 10-15 minutes. Stir occasionally. Remove from the pan. Let it cool and store in a airtight glass jar and add more mustered oil. To store for long term, keep your pickle in the sun occasionally.
