ACHAR of SAJINA FLOWER

Ingredients

• 1.5 powa (approx. 235g) Seedless ripe tamarinds (Use soft, ripe tamarind pulp with seeds already removed. If buying a block, soak briefly in warm water and remove any seeds and fibres before use.)
• 0 a little (just enough to make a paste) Water (Add only a small amount — just enough to help blend the tamarind into a thick, smooth paste. It should not be runny.)
• 1 powa (approx. 155g) Sajina flowers (moringa flowers) (Sajina is the Bengali name for moringa (drumstick) flowers. They must be washed thoroughly and then spread out and left to dry completely — no moisture should remain. Pat dry with a clean cloth and air-dry if needed.)
• 0.5 powa (approx. 78g) Salt (This is a preserving pickle so the salt quantity is intentionally high. Use non-iodised salt if possible for best preservation.)
• 1 powa (approx. 155g) Mustard (paste) (To make mustard paste: grind whole mustard seeds with a very small amount of water in a blender or using a traditional grinding stone until a smooth, thick paste forms. Yellow or black mustard seeds may be used.)
• 0.5 chhatak (approx. 29g) Powdered chillies (Use dried red chilli powder. Adjust to your heat tolerance, but note the original recipe specifies this quantity.)
• 1 powa (approx. 155ml) Mustard oil (Mustard oil is traditional and essential to this pickle. It acts as a preservative. Use cold-pressed mustard oil if available.)
• 0 optional — to taste Green chillies (pieces) (Optional addition. Cut into small pieces and add at Step 5 along with the powdered chillies and mustard oil if desired.)
• 0 optional — to taste Dried pieces of brinjal (aubergine/eggplant) (Optional addition. Ensure brinjal pieces are fully sun-dried before adding. Add at Step 5 if desired.)

Instructions

1. 1Place 1½ powa (approx. 235g) of seedless ripe tamarind into a bowl. Add a very small amount of water — just a few teaspoons at a time — and use your hands or a spoon to mash and work the tamarind into a thick, smooth paste. It should be dense and spreadable, not watery or runny. Remove any stray fibres if you find them. Set aside.
2. 2Add 1 powa (approx. 155g) of washed and perfectly dried sajina (moringa) flowers to the tamarind paste in the bowl. It is very important that the flowers are completely dry — any moisture will cause the pickle to spoil. Mix well so all the flowers are thoroughly coated with the tamarind paste.
3. 3Add ½ powa (approx. 78g) of salt and 1 powa (approx. 155g) of mustard paste to the bowl. To make the mustard paste, grind whole mustard seeds with a tiny amount of water using a blender or grinding stone until you have a thick, smooth paste. Mix everything together thoroughly so the salt and mustard paste are evenly distributed throughout the flower and tamarind mixture.
4. 4Transfer the entire mixture into a clean, dry airtight jar. Seal it tightly. Leave the jar at room temperature for a full day (24 hours). This resting period allows the flowers to absorb the salt, tamarind, and mustard flavours and begins the pickling process.
5. 5After 24 hours, open the jar and transfer the mixture back into a bowl. Add ½ chhatak (approx. 29g) of powdered chillies and 1 powa (approx. 155ml) of mustard oil. If you wish to include the optional additions, add pieces of green chillies and/or dried pieces of brinjal (aubergine) now. Mix everything together very well so the oil and chilli powder coat the mixture evenly.
6. 6Spread the pickle mixture out on a clean, dry tray or large plate. Place it in direct sunlight and leave it to dry for a full day (approximately 6–8 hours of strong sun). Sun-drying concentrates the flavours and helps preserve the pickle. Bring the tray inside before evening to avoid moisture from dew. If sunlight is not strong enough in one day, you may continue the next day, but the original recipe specifies one full day of sun.
7. 7Once sun-drying is complete, carefully transfer the pickle back into the clean airtight jar. Seal tightly and store in a cool, dry place. The pickle is now ready to eat as a condiment alongside rice, dal, or flatbreads.