Rupohi Thekera Pickle

Rupohi Thekera is a wonder fruit of Assam. It's scientific name is Garcinia lanceifolia Roxb. Rupohi Thekera plant is a short and bushy tree.  The unripen fruits are green in colour. The ripen fruits resembles the shape of tomatoes and shiny red in colour . The taste of rupohi thekera is sour but it looks very beautiful. So the Assamese name "rupohi"- which means beautiful, originates from the beauty of this fruit.

RUPOHI THEKERA PICKLE:

📎Course : Pickle

📎Cuisine : Indian

INGREDIENTS:

• 10-15 mature ripen rupohi thekera
• 1/2 tbsp split yellow mustard seeds
• 1/2 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1/2 tbsp nigella seeds
• 1 tbsp red chilli powder
• salt as required
• mustard oil as required

METHOD:

• Rinse and wipe dry rupohi thekera
• Dice rupohi thekera  discard the middle portion.

• Mix salt. Keep under sun for drying for 2 days.

•  Roast mustard seeds,  cumin seeds ,fennel seeds and nigella seeds on medium heat. Grind together.
• Mix this spice mixture with sun-dried rupohi thekera dices. Add red chilli powder. Mix well so that  the spices get evenly coated on thekera pieces.

• Heat mustard oil. Let it cool.

• In a glass bottle take the diced rupohi thekera.  Pour the mustard oil till it covers the thekera pieces or up to  1/2 inch above the thekera.
• Mix well  and cover the bottle tightly.
• Store in a dry place for 3-4 days.
•  Now the rupohi thekera pickle is ready to serve. Serve with rice or roti.