Put your left over boiled arbi to use, a tasty quick recipe! Achaar in 10 minutes, yes that’s possible. 

• 4 boiled round arbi
• 1 tablespoon methi dana fenugreek)
• 2 tablespoon slightly roasted saunf (fennel) 
• 1/2 tablespoon Lal mirchi (red chilli)
• 1/2 tablespoon haldi (turmeric)
• 1 tablespoon vinegar
• 6 tablespoon oil
• Namak (Salt) to taste

Recipe:

1. Peel and cut arbi into round slices
2. Slightly Heat oil in pan and turn off gas.
3. Put methi seeds, saunf, haldi, Lal mirchi, salt in the oil and mix well
4. Mix the cut arbi in the oil.
5. Once the mixture has cooled, add the vinegar. If you need, you can add a little more vinegar since it is the preservative.
6. Put the mix in a glass jar and keep at room temperature for 2 days.
7. On day 3, check the salt and if needed at more.
8. Well your arbi Achaar is ready, refrigerate and enjoy!

#indianfood #momscooking #pickles #homemadefood #simplecooking