Ingredients

• 1 kg - big and ripe brown boras
• 2 tbsp - each of mustard and anise seeds and shahjeera
• 25g - ginger, sliced into small pieces
• 250g - sugar
• 3 tbsp - chilli powder
• 2 tbsp - turmeric powder
• Salt to taste

How to Make Bora Pickle

• Put the boras in sun for 2 days.
• On the third day, make a slit on one side halfway through.
• If you can, take out the inside seeds but be careful not to tear the boras.
• Pound mustard, anise seeds and shah jeera coarsely and mix with salt, chilli and turmeric powder.
• Stuff the mixture nicely into each bora and set them aside.
• Put 1/4 cup water in sugar and prepare a thick syrup mix in the boras and ginger and remove from fire.
• Cool and bottle. Eat after 2 days.