Bachelor ku best recipe 😍

Ingredients

• 1 tablespoon Mustard Seeds (whole, for roasting)
• 1 teaspoon Fenugreek Seeds (whole, for roasting)
• 0.5 teaspoon Cumin Seeds (whole, for roasting and tempering)
• 5 tablespoons Vegetable Oil (for initial cooking)
• 1 kilogram Tomatoes (ripe, roughly chopped)
• 15 cloves Garlic (peeled and roughly chopped)
• 100 grams Tamarind (pulp or concentrate, soaked and strained)
• 1 tablespoon Rock Salt (coarse, can adjust to taste)
• 0.5 teaspoon Turmeric Powder (ground)
• 0.5 cup Kashmiri Chili Powder (mildly hot, gives deep red color)
• 1 cup Oil for Tempering (preferably the same oil used for cooking)
• 1 tablespoon Mustard Seeds (Tempering) (whole)
• 0.5 teaspoon Cumin Seeds (Tempering) (whole)
• 6 sprigs Curry Leaves (fresh)
• 10 pieces Dried Red Chilies (whole, preferably Kashmiri or other mild variety)
• 0.5 teaspoon Asafoetida (Hing) (powdered)

Instructions

1. Roast and Grind Whole Spices

   In a dry pan, roast 1 tbsp mustard seeds, 1 tsp fenugreek seeds, and 0.5 tsp cumin seeds over medium heat until fragrant (about 2‑3 minutes). Transfer to a grinder, add a pinch of salt, and pulse to a coarse powder. Set aside.

   Time: PT10M

2. Cook Tomatoes with Garlic and Tamarind

   Heat 5 tbsp oil in a heavy‑bottomed pan over medium‑high heat. Add the chopped tomatoes, 15 peeled garlic cloves, and 100 g tamarind pulp. Stir and cover the pan; let the mixture cook, stirring occasionally, until the tomatoes break down and the mixture thickens (about 15‑20 minutes).

   Time: PT20M

3. Blend with Roasted Spice Powder

   Allow the cooked tomato mixture to cool slightly (about 5 minutes). Transfer to the grinder, add the roasted spice powder from step 1, and pulse to a smooth but slightly chunky consistency. Set the blended paste aside.

   Time: PT5M

4. Simmer the Pickle Base

   Return the blended paste to the pan. Add 0.25 cup oil, 1 tbsp rock salt, 0.5 tsp turmeric powder, and 0.5 cup Kashmiri chili powder. Stir well, then reduce the heat to low and let the mixture simmer gently for 20 minutes, uncovered, stirring every few minutes.

   Time: PT20M

   Temperature: low flame

5. Prepare the Tempering (Tadka)

   In a separate small pan, heat 1 cup oil over medium heat. Add 1 tbsp mustard seeds; when they start to pop, add 0.5 tsp cumin seeds, 6 curry‑leaf sprigs, 10 dried red chilies, and 0.5 tsp asafoetida. Fry for 1‑2 minutes until the spices become aromatic.

   Time: PT5M

6. Combine Tempering with Pickle

   Pour the hot tempering over the simmered pickle base, stir quickly to incorporate, and cook together for another 1‑2 minutes on low flame.

   Time: PT2M

   Temperature: low flame

7. Cool and Store

   Remove the pan from heat and let the pickle cool to room temperature (about 10 minutes). Transfer to sterilized glass jars, seal tightly, and store in a cool, dark place. The pickle will develop more flavor over 2‑3 days and can be kept for up to one month.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

10 g

Fat

28 g

Fiber

2 g